This recipe is from Cindy Novac of Antioch Califormia
1/3 cup sherry or chicken broth
1/3 cup soy sauce
2 green onions chopped
3 Tablespoons apricot preserves
1 Tablespoon vegetable oil
2 cloves of garlic minced
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
3 teaspoons seasame  seeds, toasted DIVIDED
1 1/2 pounds boneless chicken breasts, cut into 1 inch cubes
1 medium sweet red pepper cut into 1 inch pieces
1 medium sweet yellow pepper cut into 1 inch pieces

In a bowl, combine the sherry or broth, soy sauce, onion, preserves, oil, garlic, ginger, hot pepper sauce and 1 1/2 teaspoon sesame seeds Pour 1/3 cups into another bowl for basting, cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 2 to 3 hours or overnight, turning occasionally.

Drain and discard marinade. On metal or on soaked wooden skewers, alternately thread chickens and peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds.