1. Combine the honey, mirin, and soy in a small saucepan. Bring to a boil and simmer for 5 minutes. Cool to room temperature. (This sauce may be made 4 to 5 days in advance and refrigerated until needed.) 2. Split the chicken breasts in half down the center. Cut each half into 1-inch wide horizontal strips. 3. Alternately skewer the chicken and scallion pieces. Pour the marinade over all and let sit for 20 to 30 minutes. When ready to server, grill over hot coals 4 inches from the heat source, 3 minutes per side, bast- ing with any extra marinade. 6 to 8 appetizer portions; 4 main-course portions Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
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|Serving Size: 1 Serving (1060g)|
|Recipe Makes: 1|
|Calories from Fat: 249 (19%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 627.2mg||193 %|
|Sodium 2708.5mg||93 %|
|Potassium 2247mg||59 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 40.8g|
|Protein 196.4g||281 %|
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Calories per serving: 1301
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