Recipe for Chicken Brochette San Francisco Style 
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Yield:
1
Ingredients:
Amount Ingredient
marinade:
1/4 cup (60 ml) hoisin sauce
1/4 cup (60 ml) rice wine vinegar
2 tbl (30 ml) canola oil
1/2 tbl (12.5 ml) reduced-sodium soy sauce
1/2 tsp (2.5 ml) dark sesame oil
brochettes:
1 lb (480 g) boneless, skinless chicken breasts, rinsed and patted dry
36 x fresh snow peas, trimmed
Instructions:
Instructions: In a medium bowl, whisk together marinade ingredients.

Remove and discard any visible fat from chicken breasts. Cut into 1/2 inch cubes. Place in marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours.

Blanch snow peas in boiling water to cover for 1 minute. Drain.

Thread chicken cubes, snow peas, and cherry tomatoes onto 4 skewers.

Light a grill or preheat broiler.

Grill over medium-high heat for about 3 to 4 minutes per side, giving the brochettes a quarter turn after each 3 minutes. Serve hot.

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