Chicken Teriyaki

• 1/2 c. soy sauce
• 1/4 c. orange juice
• 1 Tbsp. olive oil
• 1 Tbsp. freshly grated ginger or 1 tsp. ground ginger
• 2 Tbsp. sherry
• 3 garlic cloves, mashed
• 2 medium green peppers, cut into 1-inch squares
• 12 cherry tomatoes
• 12 medium mushrooms
• 12 pearl onions
• 1 1/2 lb. chicken breasts, boned, skinned and cut into 4 x 1/2-inch strips

1. Combine first 6 ingredients in large shallow dish; stir with ladle.
2. Add vegetables and chicken; toss to coat.
3. Let marinate in refrigerator for several hours.
4. Toss occasionally.
5. Thread vegetables on 12 (6-inch) skewers alternating vegetables and chicken, weaving chicken strips in an accordion fashion.
6. Broil about 6 inches from heat, about 3 minutes on each side.
7. Baste chicken and vegetables thoroughly with marinade while broiling. Makes 6 servings (2 skewers each).

soy sauce, orange juice, olive oil, freshly grated ginger, sherry, garlic, green peppers, tomatoes, mushrooms, pearl onions, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002491 (may not work)