Grilled (Chinese 5-Spice) Skewered Chicken                

Makes about 15

1 pound Chicken breast, boneless, skinless
1 cup Soy sauce
1/2 cup White wine
1/4 cup Rice wine vinegar
1 tablespoon Sugar
2 teaspoons 5-Spice powder
Bamboo skewers

Cut the chicken into long, thin strips. Set aside. Mix together the other ingredients. Pour over the chicken and toss well. Cover and refrigerate for 2 hours. Weave onto skewers. Grill until firm (about 3-4 minutes per side). Do not overcook. Serve warm.