Yakitori, Teriyaki chicken

*YAKITORI*
Japanese chicken on skewers, marinate in teriyaki sauce then grilled. Absolutely delicious. Serves 4
6 to 8	Bamboo skewers soaked in water	6 to 8
4	boneless chicken breasts halves	4
8	Green onions, cut in 1 inch [2.5 cm]	8
10 to 15	Large white mushrooms	10 to 15
TERIYAKI SAUCE
1/4 cup	Soya sauce	50 mL
1/4 cup	Sake or dry sherry	50 mL
2 tbsp	Brown sugar	25 mL
2 tsp	Grated gingerroot	10 mL
1	Garlic clove, minced	1

TERIYAKI SAUCE In a bowl, stir together until sugar has dissolved. Cut chicken in 1 inch [2.5 cm] pieced. Place chicken in bowl or storage bag, pour marinade over chicken and toss to coat. Cover and refrigerate for 2 to 3 hours. About 20 minutes before serving, alternate pieces of chicken, mushroom and green onion on skewers. Baste with sauce. Grill or broil about 10 minutes or until cooked through, turning and basting 3 or 4 times. Move away from heat or reduce heat if sauce starts to burn. Serve with steamed rice.