Ingredients
-
2 small zucchini or 2 small yellow squash, cut into 1-inch slices
-
8 large mushrooms
-
1 cup pepper, red, green or 1 cup yellow pepper, cut into pieces
-
2 tablespoons soy sauce
-
2 tablespoons dry sherry
-
1 teaspoon dark sesame oil
-
2 garlic cloves, minced
-
2 large green onions, cut into 1-inch pieces
-
1 lb boneless skinless chicken breast
Instructions
- Cut chicken into 1-1/2-inch pieces; place in large resealable plastic bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, sesame oil and garlic in bowl; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
- Soak 4 (12-inch) wooden skewers in hot water for 20 minutes.
- Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
- Place on medium-hot grill. Brush with half of reserved marinade. Grill for 5 to 6 minutes on each side; brushing with marinade.
- Time does not include marinating time.