1/4 cup rice wine vinegar
1/4 cup canola oil
3 tablespoons soy sauce
2 teaspoons Chinese five-spice powder
1 teaspoon sesame oil
1/2 cup sliced scallions
2 tablespoons chopped fresh ginger
1 1/4 pounds boneless skinless chicken breasts, cut into 11/2-inch chunks
2 orange sweet peppers, cored, seeded and cut into 11/2-inch pieces
16 large scallions, trimmed, and bottom third (root end) of each sliced into two 21/2-inch pieces
In a bowl, whisk together vinegar, canola oil, soy sauce, five-spice powder and sesame oil. Stir in scallions and ginger.
In a resealable plastic bag, toss chicken and peppers with 3/4 of the marinade. Refrigerate 1 to 2 hours.
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.
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