Teriyaki Chicken Kabobs
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Grated ginger root/1/4 teaspoon ground ginger||1 Teaspoon|
|Whole chicken breasts||16 Ounce, skinned, split, boned, and cut into 1-inch cubes (2 Pieces, 8 Ounces Each)|
|Green onions||6 Large, bias sliced into 1-inch lengths|
Combine soy sauce, sherry, water, garlic, and gingerroot or ginger.
Boil 1 minute; cool, Marinate chicken and green onion in soy mixture 30 minutes at room temperature, stirring once to coat all pieces.
Drain; reserve marinade.
Alternate chicken and onion pieces on 4 skewers.
Broil kabobs 4 inches from heat 4 to 5 minutes.
Place a cherry tomato on end of each skewer.
Turn; broil kabobs 4 to 5 minutes longer, brushing occasionally with marinade