Szechwan Chicken


3 tablespoons low-sodium soy sauce
11/2 tablespoons rice wine or dry sherry
1 teaspoon rice vinegar
1 teaspoon minced fresh ginger
1 garlic clove, minced
1 tablespoon Chinese chili paste
Pinch white pepper
1 tablespoon dark sesame oil
4 boned and skinless chicken breast halves, all visible fat removed (1 pound),

Combine all ingredients except chicken in a baking dish and mix well. Place the chicken in the marinade and turn to coat evenly. Cover tightly and refrigerate for at least 2 hours or as long as overnight.

Prepare the coals for grilling or preheat the broiler. Remove the chicken from the marinade and discard the marinade. Grill or broil the chicken for about 3 to 4 minutes per side or until cooked through.