Chicken Teriyaki - cooking recipe

Ingredients

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

Preparation

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