Teriyaki Chicken Kabobs

Here is a deliciously healthy recipe for two.

Note: you have to marinate the chicken for a least an hour, so plan ahead!

Ingredients:

• 2 skinless boneless chicken breast, cut into bite size pieces
  
• 1/2 cup reduced-sodium teriyaki marinade and sauce
• 2 teaspoons rice vinegar or rice wine vinegar
• 1/8 teaspoons ground red pepper (optional)
• 1 teaspoon cornstarch
• Four skewer sticks
  

Directions:

• Place chicken in small resealable plastic bag.
• In small bowl stir together teriyaki sauce, vinegar and red pepper (if desired). Pour 4 tablespoons of teriyaki mixture over chicken. Seal bag. Refrigerate for at least an hour, turning occasionally. Cover and refrigerate remaining teriyaki mixture until needed.
• Drain chicken, discarding marinade. Thread chicken pieces onto 4 small skewers. In small microwave-safe bowl stir together reserved teriyaki mixture and cornstarch. Microwave on high for 45 seconds or until boiling and slightly thickened, stirring once. Set aside.
• Grill skewers directly over medium heat for 6 to 9 minutes or until no longer pink (or use a grill pan over medium heat on the stove top as pictured) , turning kabobs frequently and brushing with thickened teriyaki mixture during last 2 minutes of grilling.
  
  
  
  I like to make these chicken kabobs with fresh green beans, with a sprinkle of Parmesan cheese, and brown rice with a half a stick of Smart Balance® 50/50 Buttery Sticks made with Extra Virgin Olive Oil, and diced chives.
  
  

This recipe is an adaptation from a Special K recipe