1 cup dry white wine

1 cup chicken broth

4 Tbs. grated fresh ginger

2 large garlic cloves, minced or pressed

4 Tbs. soy sauce

2 Tbs. sesame oil

Combine all ingredients in a heavy-duty zippered

plastic bag. Refrigerate for at least 2 hours or

up to overnight.

                                       Grill on low/medium heat, turning occasionally, for

                                                         5 – 20 minutes or until meat thermometer reads - 150 degrees.    

Let rest for at least 5 minutes before slicing.