Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  lemongrass -- minced fresh
  2        tablespoons  fresh ginger -- minced
  2        tablespoons  garlic -- minced
  2        tablespoons  honey
     1/2      teaspoon  asian sesame oil
     1/2      teaspoon  asian fish sauce -- or to taste
     1/2      teaspoon  five-spice powder -- & chiitakes
     1/4      teaspoon  salt -- & chiitakes
     1/4      teaspoon  white pepper
  8                     skinless boneless chicken thighs
                        vegetable oil -- for brushing
  4                     lettuce leaves
                        freshly ground black pepper

Preparation:

In a medium bowl, combine the lemongrass, ginger, garlic, honey, sesame oil, fish sauce, five-spice powder, salt and pepper. Gently pound the chicken thighs to an even thickness, then cut the thighs lengthwise into 1 1/2-inch- wide strips. Add the chicken to the marinade and stir to coat. Cover and refrigerate for 1 hour. Meanwhile, soak 16 mini banboo skewers in water. Light a grill or preheat the broiler. Thread each chicken strip onto a skewer and lightly brush the chicken with vegetable oil. Grill for about 6 minutes, or until browned on both sides and just cooked through. Serve on a platter lined with the lettuce leaves.

Nutritional Information:

10 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 34mg Sodium