Chicken Kebabs

• 34 cup low-sodium teriyaki sauce
• 12 cup sliced green onion
• 2 tablespoons peeled and grated gingerroot
• 2 tablespoons dark sesame oil
• 2 cloves garlic, minced
• 1 lb boneless skinless chicken breast, cut 24 pieces
• 8 large green onions
• 2 medium zucchini, cut 24 pieces
• 2 large bell peppers, cut 24 1 inch squares
• 24 small button mushrooms (about 3/4 lb)
• 3 cups hot cooked rice

1. Combine the first 6 ingredients in a bowl; marinate in refrigerator 30 minutes, stirring occasionally.
2. Remove the green tops from large onions and cut white portion of each onion into 3 pieces; set aside.
3. Drain the chicken.
4. Tightly thread 3 chicken pieces, 3 onion pieces, 3 zucchini pieces, 3 pepper squares and 3 mushrooms alternately onto each of 8 skewers.
5. (If using wood skewers, soak in water for a few minutes before threading with vegetables and meat).
6. Place the kebabs on the barbecue and cook until done, turning frequently (about 15 to 18 minutes).
7. Serve over rice or noodles.

teriyaki sauce, green onion, gingerroot, dark sesame oil, garlic, chicken breast, green onions, zucchini, bell peppers, button mushrooms, rice

Taken from www.food.com/recipe/chicken-kebabs-37104 (may not work)