1/4 cup honey
2 tablespoons soy sauce
1 tablespoon firmly packed brown sugar
1 tablespoon rice vinegar
1 tablespoon lemon juice
1 tablespoon ketchup
2 teaspoons finely chopped fresh garlic
2 teaspoons finely chopped fresh gingerroot
2 pounds boneless skinless chicken breasts, cut into approximately 24 (5x1-inch) strips
24 (6-inch) wooden skewers, soaked 30 minutes in water
3 tablespoons chopped fresh chives
1 tablespoon toasted sesame seed
Combine all marinade ingredients except butter in small bowl; beat with wire whisk until well mixed. Reserve 1/3 cup marinade; set aside. Pour remaining marinade into 1 gallon size resealable food storage bag; add melted butter and chicken. Seal bag tightly; refrigerate 1 hour or overnight.
Heat oven to 450°F. Line 2 (15x10x1-inch) baking pans with aluminum foil; set aside.
Thread 1 strip chicken onto each skewer. Place onto prepared pans. Discard food storage bag and marinade from chicken.
Bake, turning once, 9-11 minutes or until chicken is no longer pink. Remove 2 tablespoons reserved marinade to small bowl; brush over baked chicken. Immediately sprinkle with chopped chives and sesame seed.
Place remaining reserved marinade in small bowl. Microwave until heated through.
Place cooked chicken skewers onto serving plate. Serve immediately with warm marinade.
Toasted sesame seed is available in the spice section of the supermarket. Or toast plain sesame seed in small skillet over medium-low heat, stirring constantly, 1 -2 minutes or until light golden brown. Watch carefully.