OMG...what a great recipe!!! I read the reviews prior and used the suggestion of using rice wine vinegar instead of the sherry. I also marinated my veggies (onions, fresh pineapple, zuchini, red bell pepper) and chicken separate as well as skewered and cooked them separate. I doubled the marinade for the veggies and then after skewering the veggies, added corn starch to the marinade and heated it to make a thick dipping sauce. My husband LOVED and RAVED about it. My 4 y/o son loved the chicken. My 8 y/o (who will not let a veggie pass his lips) loved the veggies and my 2 y/o ate all of it!!! (Plus, it is fun for the older kids to eat off the bamboo skewers!!!) The marinade gives a sweet tangy taste to the veggies and chicken. Even though alot of prep work goes into this dish, I will make it for my parents when I go back to the US and visit my family.
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