Chicken Skewers with Soy-Mirin Marinade

Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning chicken occasionally.

Prepare grill or broiler.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell peppers on 8 (12-inch) wooden skewers. Brush skewers with marinade. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing occasionally with remaining marinade. Remove from grill; sprinkle with sesame seeds. Serve with rice.

Dipping sauces:

Ginger dipping sauce: In a blender or food processor, whirl 1/4 cup coarsely chopped white onion, 1/2 cup peeled, coarsely chopped ginger, and 1/3 cup peeled, coarsely chopped sweet apple (such as Red Delicious), scraping sides of bowl as necessary, until smooth. Add 3/4 cup soy sauce, 6 tablespoons rice vinegar, 1 1/2 tablespoons Asian sesame oil, and 1/4 cup sugar. Whirl until smooth. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 2 cups.

Mustard dipping sauce: In a blender, whirl 3/4 cup soy sauce, 2 tablespoons water, 1/4 cup dry mustard, 1/4 cup toasted sesame seeds, and 1/4 cup sugar until smooth. Stir in an additional 1/4 cup toasted sesame seeds. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 1 1/3 cups.

Ponzu dipping sauce: In a 2- to 3-quart pan over high heat, bring to a boil 1/2 cup sake or dry white wine, 1/2 cup mirin (sweet rice wine; available in supermarkets), 1/2 cup soy sauce, 1/2 cup rice vinegar, and 1/4 cup dried bonito flakes (optional; available in Asian markets); if omitting bonito flakes, combine all other ingredients in a bowl and chill. Lower heat and simmer 15 minutes. Strain and chill until cold, about 1 hour. Stir in 3 tablespoons lemon juice. Serve immediately or cover and chill up to 1 week. Makes 2 cups.