Chicken and Asparagus Kabobs

Really more of a spring/early summer recipe, because that's when asparagus is in season, but hey, I'm sharing it anyway.  Asparagus season will come again.

Chicken and Asparagus Kabobs

1 cup rice -- cooked
1 lb. asparagus -- sliced in 1" pieces
1 Tbsp. oil
1/2 tsp. salt

Kabobs:
2 lbs. chicken breast
1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. water
1 Tbsp. oil
1/4 tsp. ginger

Sauce: 
1/3 cup mayo
1 Tbsp. sugar 
1 Tbsp. soy sauce 
1/3 cup lite sesame dressing 
1/8 tsp. pepper 

For kabobs: In a seal-able container, mix the soy sauce, brown sugar, water, oil, and ginger. Set aside. Cut the chicken into 1" cubes. Add the chicken to the marinade and toss to coat. Refrigerate for one hour. Thread chicken onto skewers and grill until chicken is done.

For sauce: Mix the sauce ingredients and set aside. 

For asparagus: Toss with 1 Tbsp. oil and salt. Roast at 350 degrees for 20 minutes. Serve over rice with kabobs and sauce.