Chicken Teriyaki With Vegetables (Low-Fat) - cooking recipe

Ingredients

2 tablespoons soy sauce
5 tablespoons brown sugar, packed
1 1/4 tablespoons oil
1 teaspoon ground ginger
1/3 cup sherry wine
1 teaspoon hot pepper oil
6 chicken breasts
16 mixed mushrooms
2 medium zucchini, sliced
16 cherry tomatoes
4 medium onions, 8 wedges each
16 skewers

Preparation

Combine first 6 ingredients in shallow glass bowl.
Rinse chicken and pat dry.
Slice lengthwise.
Wipe mushrooms with a clean, damp cloth.
Place chicken, mushrooms, zucchini, tomatoes and onions in prepared mixture.
Stir to coat evenly.
Cover and refrigerate approximately 1 hour, turning occasionally.
Meanwhile, if using wooden skewers, soak them in water for at least 30 minutes before using.
Preheat broiler.
Remove chicken and vegetables from marinade.
Alternate chicken and vegetable pieces on skewers.
Lay on broiler pan and broil 4 inches away from heat for 3 minutes.
Turn over and broil an additional 3 minutes.