- Remove fillet from bottom of each chicken breast half; cut remaining piece crosswise into 5 equal strips.
- Cut each zucchini diagonally into 8 slices.
- Combine less sodium teriyaki sauce, vinegar, oil and oregano; pour over chicken and zucchini in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 1 hour, turning bag over occasionally.
- Thread chicken and zucchini alternately on skewers, leaving space between pieces.
- Place kabobs on grill 4 to 5 inches from hot coals. Cook 5 minutes on each side, or until chicken is no longer pink in center. (Or, broil kabobs on rack of broiler pan 4 minutes on each side, or until chicken is no longer pink in center.)
Teriyaki Chicken & Zucchini Kabobs
ingredients
4 boneless, skinless chicken breast halves
2 large zucchini (about 1 lb.)
1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
3 tablespoons balsamic vinegar
1 teaspoon vegetable oil
1/4 teaspoon dried oregano leaves, crumbled
8 (12-inch) metal skewers
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
