|Vegetable oil||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Chablis||1⁄4 Cup (4 tbs) (Use Any Other Dry White Wine)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Sesame seeds||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Chicken breast halves||4 , skinned, boned, and cut into 1 1/2 inch pieces|
|Green pepper||1 Small, cut into 1 inch pieces|
|Onion||1 Medium, quartered|
|Mushroom caps||8 Large (Use Fresh)|
Combine first 8 ingredients; stir well.
Add chicken; cover and marinate at least 2 hours in refrigerator.
Remove chicken from marinade; bring marinade to a boil.
Alternate chicken and vegetables on skewers, placing tomatoes on ends of skewers.
Grill about 6 inches from medium hot coals for 15 to 20 minutes or until done, turning and basting often with marinade.