Skewered Chicken with Mango Dipping Sauce

This recipe serves:  6 30

1/3 cup hoisin sauce
1 teaspoon sesame oil
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons low-sodium soy sauce
3 tablespoons rice wine vinegar
2 whole , boneless, skinless, chicken breasts, cut into 1-inch cubes
25 to 30 metal or bamboo (soaked in water) skewers

1 cup mango chutney
2 limes, juiced
1/4 cup water
2 tablespoons cilantro , chopped
1 tablespoon sesame seeds, toasted, for garnish
1. Combine the hoisin sauce, sesame oil, garlic, ginger, soy sauce and rice wine vinegar in a medium bowl. Add the chicken and mix well to coat the chicken evenly. Marinate for at least one hour or overnight, refrigerated.

2. Preheat the oven to 400°F.

3. Combine the mango chutney, lime juice, water and cilantro in a food processor and puree. Transfer the puree to a small serving bowl.

4. Skewer two pieces of the chicken on a skewer and place them on baking sheets. Bake until cooked through about 7 minutes.

5. Sprinkle a platter with the toasted sesame seeds, place the skewers on the platter with the dipping sauce and serve.

Serving Size: 3 to 4 skewers

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