DESCRIPTION: Serve with a plum sauce, rice, and shredded vegetables. To serve as a finger food, wrap grilled meat in tender lettuce leaves. INGREDIENTS: 12 ounces chicken breast boneless, skinless 1/4 cup reduced-fat chicken broth (low-sodium) 1 tablespoon low-sodium soy sauce 1 teaspoon honey 1/2 teaspoon szechuan peppercorns lightly crushed 1/2 teaspoon gingerroot, minced 1 clove garlic, minced Plum Sauce 2/3 cup plum preserves or plum butter 4 teaspoons orange juice 2 teaspoons red wine vinegar 1/4 teaspoon mustard powder 1/8 teaspoon low-sodium soy sauce 1/8 teaspoon grated orange peel Pinch of ground cardamom Cut the chicken into 1-inch chunks. In a shallow baking dish, combine the broth, soy sauce, honey, peppercorns, ginger, and garlic. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes. Thread the chicken onto 6-inch bamboo skewers. Grill until chicken is cooked through, about 3 minutes on each side. Serve with Plum Sauce. To prepare sauce: In a small saucepan, combine the preserves or butter, orange juice, vinegar, mustard , soy sauce, orange peel and cardamom. Cook over low heat, stirring frequently, until the sauce is smooth. Serve warm. Yield: 4 Servings
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