Home Cooks > Recipes > Teriyaki Chicken & Veggie Kabobs

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Ingredients

Yield: Yield: 4 servings 1 pound boneless, skinless chicken breast halves
1/3 cup plus 3 tablespoons Kikkoman Teriyaki Takumi
Collection, Original or Spicy Miso Sauce, divided
1 crookneck squash, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 large Anaheim chile pepper, seeded and cut into 1-inch squares
5 to 6 (10-inch) metal or wooden skewers*

Instructions

  1. Cut chicken into 1-1/2-inch chunks. Place in bowl and stir in 1/3 cup sauce to coat all pieces. Cover and refrigerate 30 minutes.
  2. Thread chicken and vegetables alternately onto skewers, leaving space between pieces.
  3. Grill or broil 4 to 5 inches from heat source 6 minutes. Turn kabobs over; cook 6 minutes longer, or until chicken is no longer pink in center. Brush kabobs immediately with remaining 3 Tbsp. sauce.

    *If using wooden skewers, soak 30 minutes in water to prevent burning.

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