Lambert Bridge Winery

1 C Viognier
1/3 C soy sauce
juice of one lime
1 bunch cilantro, finely chopped
1 T roughly chopped mint leaves
2 green onions, roughly chopped
2 T Hoisin sauce
1 t chili sauce (optional)
Salt and pepper to taste
4 chicken breasts, skin removed and trimmed of excess fat
Bamboo skewers, soaked in water

Lambert Bridge Thai Peanut Riesling Sauce

Combine first eight ingredients in a non-reactive bowl.

Mix well and put into a ziploc bag. Slice the chicken into long thin strips,

about 3 inches long _ inch wide and add to marinade. Turn to coat and

refrigerate for 3 to 4 hours.

Prepare grill to medium-high heat. Meanwhile thread

chicken onto the soaked bamboo skewers. Place on grill and cook 7 to 10 minutes or

until cooked through, turning once. Serve with Lambert Bridge Thai Peanut

Riesling dressing.