Instructions: In a 1-quart plastic bag, combine the hoisin sauce, ketchup, tamari or soy sauce, the vinegar, oil, chili sauce, orange peel and orange juice.

Add
the chicken. Close the bag securely and turn to coat the chicken.

Refrigerate the chicken for at least 2 hours, turning the bag occasionally.

Thread the chicken pieces onto 6 wooden or metal skewers. Grill over hot
coals, 5 to 7 minutes per side. Or broil 4" from the heat, 7 to 8 minutes

Servings: 6.

I tried this recently and it is very very good.

While I was up to my wrists in chicken, putting the pieces on a skewer, it dawned on me that there was no reason why this couldnt be stir-fried.

So I broiled half and stir-fried the other half.

The stir-fried actually turned out better, although thats probably due to my own inadequacies in the kitchen. I couldnt really tell when the pieces under the broiler were done and they came out too dry. That wasnt a problem in the wok.

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