Chicken sate with Ponzu sauce

I got the original recipe for this from this Cooking Light recipe. After looking through it I made a few changes. I chose to serve this with a ginger cucumber salad. This makes about 2 servings.

1 pound boneless skinless chicken cut into 2-3 inch pieces
1/4 cup packed light brown sugar
1/4 cup sake (rice wine)
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 teaspoons low-sodium soy sauce
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Cooking spray

In large baggie combine all ingredients, reserving chicken and cooking spray. Combine well enough to dissolve brown sugar. Pour half of marinade into dish, cover and place in refrigerator. Place chicken in bag with remaining marinade and refrigerate for no more then 8 hours. Pre-heat grill and leave on low. Place 4-5 pieces of chicken on each skewer. Coat grill with cooking spray and place chicken in single layer. Cook for about 5 minutes and flip. Cook for additional 5 minutes. Remove and serve with remaining marinade as dipping sauce.

Ginger cucumber salad

I also got this recipe from Cooking Light and again I changed it. Makes 2 servings.

1 large English cucumber julienne-cut
1/4 teaspoon kosher salt
1/4 cup red onion thinly sliced and diced
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger object2=">
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 teaspoon sugar or Splenda

Combine vinegar, salt, sugar, red pepper, pepper, sugar & ginger in serving dish with whisk. Add cucumber & onion & toss to coat.