Chicken Saté with Ponzu Sauce and Chinese Napa Cabbage Salad

Decided to get in touch with my Asian side. Hilariously, I mixed Japanese and Chinese influences. Get along, kids.

Chicken Saté with Ponzu Sauce
from Cooking Light Eat Smart Guide

Ingredients:

4 (6-ounce) skinless, boneless chicken breasts (I used tenders which cuts down on cutting the breasts into smaller pieces later)
1/4 cup packed light brown sugar
1/4 cup sake (rice wine)
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 tsp low-sodium soy sauce
1 tsp dark sesame oil
1/4 tsp crushed red pepper
1 garlic clove, minced
cooking spray

Cooking:
1. Prepare grill. (I used a grill pan which worked just fine)

2. Cut each chicken breast half lengthwise into 4 strips. Combine sugar and next 7 ingredients in a small bowl; stir until sugar dissolves. Combine chicken and half of sake mixture in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture.

3. Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture.

Yield: 4 servings (4 skewers/person)

Served with a side dish of 
Chinese Napa Cabbage Salad