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Cut chicken into cubes
( stick it in the freezer for about 15 minutes to make cutting it up easier).

Throw the cubes into a zippy bag with a bottle of Kikkoman Teriyaki Sauce, overnight in the refrigerator.

Layer on a skewer with cherry tomatoes, onion chunks, green peppers and button mushrooms.

The leftover Teriyaki Sauce goes in a pan on the grill with any leftover veggies in it and is used to baste as the kabobs cook.

Cook on low on each side until done (not more than 5 min. on each side) Serve over white rice with the pan of
teriyaki to drizzle over it.

1/2 cup Hoisin sauce
1 tablespoon honey mustard
1/2 teaspoon garlic chili sauce
1/4 cup smooth peanut butter
2 teaspoons lime juice
1 teaspoons lime juice
1 teaspoon fresh grated ginger root
6 10-inch flour tortillas
2-6 ounce package grilled chicken breast strips or 2 left-over
chicken breast halves cut into strips
1/2 cup chopped celery
1/3 cup chopped green onion
3/4 cup chopped Georgia honey-roasted peanuts
1/2 cup bean sprouts

In a small bowl mix together the first six ingredients until blended.
Heat tortillas according to package directions and then lay on work
surface and spread peanut butter mixture equally in the center of
each. Next lay equal amounts of the remaining ingredients on top.
Fold the edges of the tortillas in 1-1/2 inches and start rolling
from the bottom to form a cylinder. Cut each in half.
Yield: Serves 6

Note: Hoisin sauce and garlic chili sauce are readily available in
major grocery stores in the Asian section.

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