For the chicken:
1/3 c hoisin sauce
1 t sesame oil
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 whole, boneless, skinless, chicken breasts cut into 1-inch cubes
25 to 30 skewers
For the mango sauce:
1 cup mango chutney
2 limes, juiced
1/4 cup water
2 tablespoons cilantro, chopped
1 tablespoon sesame seeds, toasted, for garnish
1. Combine the hoisin sauce, sesame oil, garlic, ginger, soy sauce and rice wine vinegar in a medium bowl. Add the chicken and mix well to coat the chicken evenly. Marinate for at least one hour or overnight, refrigerated.
2. Preheat the oven to 400°F.
3. Combine the mango chutney, lime juice, water and cilantro in a food processor and puree. Transfer the puree to a small serving bowl.
4. Skewer two pieces of the chicken on a skewer and place them on baking sheets. Bake until cooked through about 7 minutes.
5. Sprinkle a platter with the toasted sesame seeds, place the skewers on the platter with the dipping sauce and serve.
