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Cut chicken into cubes and skewer, set aside.
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Pour sesame oil in a saucepan on medium heat. Add minced shallot and sauté for 3 minutes, stirring occasionally. Add garlic and cook for one more minute. Add salt, pepper, teriyaki and apricot preserves. Whisk until well blended then add orange juice, ginger and red pepper flakes. Simmer for about five minutes to thicken sauce. Let cool.
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After sauce cools place in a covered dish and put in the fridge if not using right away
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Preheat grill to 375 degrees. Place kabobs on grill and cook for 18- 20 minutes, turning every five minutes.
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While chicken cooks, brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to grill with chicken the last 4 minutes of cooking. Turn asparagus once, halfway through cooking time
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Place on platter when done. Remove apricot sauce from fridge and heat in sauce pan, drizzle over cooked kabobs and asparagus and serve.