savings in
 
Ingredients
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    1/4  cup 
    rice wine vinegar
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    1/4  cup 
    canola oil
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    3   tablespoons 
    soy sauce
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    2   teaspoons 
    Chinese five-spice powder
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    1   teaspoon 
    sesame oil
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    1/2  cup 
    sliced scallions
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    2   tablespoons 
    chopped fresh ginger
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    1 1/4  pounds 
    boneless skinless chicken breasts, cut into 11/2-inch chunks
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    2   
    orange sweet peppers, cored, seeded and cut into 11/2-inch pieces
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    16   
    large scallions, trimmed, and bottom third (root end) of each sliced into two 21/2-inch pieces

Directions
1.
In a bowl, whisk together vinegar, canola oil, soy sauce, five-spice powder and sesame oil. Stir in scallions and ginger.
2.
In a resealable plastic bag, toss chicken and peppers with 3/4 of the marinade. Refrigerate 1 to 2 hours.
3.
Heat grill to medium-high heat. Thread marinated chicken and peppers, as well as large sliced scallions, on eight 10-inch skewers. Brush skewers with remaining marinade. Grill on mediumhigh heat for 7 minutes, flip and grill another 7 minutes or until chicken is cooked through.
Nutrition information
Per Serving: cal. (kcal) 333, Fat, total (g) 17, chol. (mg) 82, sat. fat (g) 2, carb. (g) 8, fiber (g) 2, pro. (g) 36, sodium (mg) 792, Percent Daily Values are based on a 2,000 calorie diet
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