Sesame Chicken Kabobs

1/3 cup sherry or chicken broth
1/3 cup soy sauce
2 green onions, chopped
3 tablespoons apricot preserves
1 tablespoon vegetable oil
2 garlic cloves, minced
1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
1/2 teaspoon hot pepper sauce
3 teaspoons sesame seeds, toasted, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces

In a bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons sesame seeds.

Pour 1/3 cup into another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally.

Drain and discard marinade. On metal or soaked wooden skewers, alternating thread chicken and peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with reserved marinade.

Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds. Makes 6 servings.