1 pound boneless, skinless chicken breast halves
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tablespoons sliced green onions
1 tablespoon grated gingerroot
2 tablespoons dry sherry or fat free chicken broth
2 tablespoons white vinegar
Trim fat from chicken. Cut chicken into 1/2 inch strips. Mix remaining ingredients in large glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate 2 hour. Set oven control to broil. Remove chicken from marinade; drain, reserving marinade.
Thread 2 pieces chicken on each of 12 ten-inch skewers. * Place on rack in broiler pan. Broil with tops 3 to 4 inches from hat about 8 minutes, turning once, until no longer pink in enter.
Heat marinade to boiling in 1-quart saucepan. Serve with chicken.
* If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.