Ingredients
DIPPING SAUCE:2 cups mayonnaise1/4 cup sugar1/4 cup reduced-sodium soy sauce2 tablespoons sesame seeds, toasted1 tablespoon sesame oil1/2 teaspoon white pepperKABOBS:1/4 cup reduced-sodium soy sauce2 tablespoons brown sugar2 tablespoons water1 tablespoon sesame oil1 teaspoon crushed red pepper flakes1 teaspoon minced fresh gingerroot1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces1 pound fresh asparagus, trimmed and cut into 2-inch pieces2 tablespoons olive oil1/2 teaspoon salt
Preparation
In a small bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.
Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender. Serve with dipping sauce.
