Chicken and Asparagus Kabobs Recipe

In a small bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally. Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender. Serve with dipping sauce.