Asian Chicken Kabobs

Chunks of chicken and vegetables are marinated in a mixture of soy, sherry and garlic, then broiled to succulent perfection. Serve the kabobs over seasoned rice or couscous.

Yield

Makes 4 servings

Ingredients

1	pound boneless skinless chicken breasts
2	small zucchini or yellow squash, cut into 1-inch slices
8	large fresh mushrooms
1	cup red, yellow or green bell pepper pieces
2	tablespoons reduced-sodium soy sauce
2	tablespoons dry sherry
1	teaspoon dark sesame oil
2	cloves garlic, minced
2	large green onions, cut into 1-inch pieces

Preparation

Cut chicken into 1-1/2-inch pieces; place in large resealable bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, oil and garlic in cup; 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) skewers in hot water 20 minutes.
Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
Place on rack of broiler pan. Brush with half of reserved marinade. Broil 5 to 6 inches from heat 5 minutes. Turn kabobs over; brush with remaining marinade. Broil 5 minutes or until chicken is no longer pink. Garnish with green onion brushes, if desired.