Japanese chicken kabobs

1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/3 cup dry sherry
1/4 cup Soy sauce
2 teaspoons Sugar
1 clove Garlic, minced
1/2 teaspoon grated gingerroot
12 ounces boneless, skinless chicken breast halves
6-8 green Onions
Hot cooked rice
Pickled Ginger (optional)

1. Soak twelve 6-inch wooden skewers in water for 30 minutes. In a small mixing bowl combine the orange peel, orange juice, sherry, Soy sauce, Sugar, Garlic, and gingerroot. Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs.
2. Cut chicken breast halves into 1-inch pieces. Cut green Onions into 1 1/2 inch lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden skewer, alternating chicken and onions. Place kabobs in a shallow dish and pour marinade over kabobs. Marinate at room temperature for 30 minutes, turning kabobs once. Remove kabobs from marinade, reserving marinade.
3. Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 8-10 minutes, or till chicken is tender and no pink remains, turning and brushing with reserved marinade once.
4. Meanwhile, heat the 1/4 cup reserved marinade. Serve with kabobs, rice, and pickled Ginger, if desired.