Chicken Teriyaki Kabobs

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Title: CHICKEN TERIYAKI KABOBS
Categories: Japanese, Chicken
Yield: 6 servings

1 1/2 lb Chicken breasts, skinned and
-boned
1 bn Green onions, cut into 1"
-lengths
1/2 c Soy sauce
2 tb Sugar
1 ts Oil
1 ts Minced fresh ginger root
1 Clove garlic, minced

Cut chicken into 1 1/2" square pieces. Thread each of eight 6"
bamboo or metal skewers alternately with chicken and green onion
pieces (spear onion slices through side, not lengthwise). Place
skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and
garlic; pour over skewers and brush chicken thoroughly with sauce.
Marinate 30 minutes. Reserving marinade, remove skewers and place on
rack of broiler pan. Broil 3 minutes; turn over and brush with
reserved marinade. Broil 3 minutes longer, or until chicken is tender.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
Cooking Echo

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