Chicken Satay

2 lbs. chicken breast, cut into 2-inch chunks
2 tsp. Asian 5-spice seasoning
1 cup low-sodium teriyaki sauce
1 Tbsp. lime juice
1/2 tsp. sesame oil
1 1/2 Tbsp. minced ginger
1 1/2 Tbsp. minced garlic
Salt to taste

Combine all ingredients in a medium-sized bowl and mix well. Marinate for two hours in the refrigerator. Skewer chicken cubes and grill for one minute on each side.
Serves 4.

Quinoa Pancakes, Chinese Style

1 c. cooked Quinoa
1 tsp. Sesame Oil
2 Tbsp. Flour
¼ c. finely shopped Scallions (use some of the green)
¼ c. finely chopped Water Chestnuts
2 oz. fresh shrimp, finely chopped
1 egg, lightly beaten
1 tsp light soy sauce (low sodium)
Few drops Hot Sauce (optional)

1 Tbsp. Vegetable Oil for cooking pancakes

In a mixing bowl toss quinoa with sesame oil. Combine with the res of ingredients.

Heat griddle, preferably non-stick, over medium heat. Coat with 1 tsp of oil and drop heaping tbsps. of quinoa mixture over hot griddle, spreading with a spatula to make a 2 ½ to 3 inch circle. Cook for a few seconds on both sides until golden brown. Serve right away plain or with a dollop of sour cream. For a festive occasion top with sour cream with a sprinkling of black or red caviar.