Site hosted by Build your free website today!

CHICKEN TERIYAKI with VEGETABLES ---serves 6---(6 gms fat-206 cal./serving)
2 tbsp.Lite soy sauce 6 boneless/skinless chicken breasts
5 tbsp.firmly packed brown sugar 16 fresh mushrooms
1-1/4 tbsp.vegetable oil 2 medium zucchini,sliced
1 tsp.ginger 16 cherry tomatoes
1/3 cup sherry 4 medium onions,cut into 8 wedges each
1 pepper oil 6 wooden or metal skewers (metal only
if cooking on the grill)

Combine first 6 ingredients in glass bowl, rinse chicken and pat dry. Slice lengthwise. Wipe mushrooms with clean dry cloth. Place chicken,mushrooms,and vegetables in prepared mixture,
stir to coat evenly, cover and refrigerate for at least 1 hour, turning occasionally. Preheat broiler. Remove chicken and vegetables from marinade, Alternate meat and veg. on skewers. Broil 4"
from heat for 3 minutes, turn and broil another 3 minutes. Great on the Grill!!  ENJOY