Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Skinned and boned chicken breast halves, cut into 1-inch cubes |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
1 \N | Medium-size yellow bell pepper, cut into 1-inch pieces |
1 \N | Medium-size red bell pepper, cut into 1-inch pieces |
1 can | (15-ounce) whole baby corn, drained and cut in half |
⅓ cup | Hoisin or teriyaki sauce |
⅓ cup | Honey |
1 \N | Garlic clove, pressed |
½ teaspoon | Minced fresh ginger |
Sprinkle chicken with salt and pepper. Alternate chicken, pepper pieces, and corn on skewers. Combine hoisin sauce and next 3 ingredients; brush on kabobs.
Grill, covered with grill lid, over medium-high heat (350F to 400F) 12 minutes, turning and basting with hoisin sauce mixture. Makes 4 servings.