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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