1-1/2 pounds boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow bell pepper, 1-inch pieces
1 medium red bell pepper -- 1-inch pieces
1 can whole baby corn -- drained (15 oz)
1/3 cup hoisin or teriyaki sauce
1/3 cup honey
1 clove garlic -- pressed
1/2 teaspoon fresh ginger -- minced
Instructions:
Cut chicken into 1-inch cubes and sprinkle with salt and pepper. Cut
baby corns in half and Alternate chicken, pepper pieces, and corn
on skewers. Combine hoisin sauce and next 3 ingredients; brush on
kabobs. Grill, covered with grill lid, over medium-high heat (350
to 400F) 12 minutes, turning and basting with hoisin sauce mixture.
Makes 4 servings.
