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Equipment: 12 wooden skewers for skewering the chicken and vegetables
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To make the marinade: In a saucepan whisk together the soy sauce, Sherry, sugar, ginger, and garlic and season with salt and pepper.
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Bring the mixture to a boil, lower the heat, and simmer for 5 minutes.
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Let the marinade cool.
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(The marinade can be made in advance, and refrigerated for up to 2 weeks.)
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To make the skewers: On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts.
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(Skewer the water chestnuts carefully so they don't split; and begin and end with the chicken.)
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Arrange the skewers in a large shallow baking dish and pour the marinade over the chicken and vegetables.
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Marinate at room temperature, turning once, for 30 minutes.
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(The skewers can be marinated up to overnight.)
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Arrange an oven rack about 4 inches from the broiler and preheat.
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Arrange the skewers on a foil-lined baking sheet, reserving the marinade.
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Broil the skewers, basting occasionally for the first 6 minutes.
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Continue broil, turning occasionally, until the chicken is just cooked through, about 10 minutes.
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Discard any remaining marinade.
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Transfer the skewers to a platter and serve with the lemon wedges and mustard.
