Ingredients: 1 lb. boneless-skinless chicken breasts, cut into 1to 2-inch pieces 1 cup zucchini, cut into 1-inch slices 1 cup yellow squash, cut into 1-inch slices 1 cup fresh mushrooms, whole 1 cup cherry tomatoes, whole 1 cup red, yellow and/;or green bell peppers, cut into 1-inch pieces 2 large green onions, cut into 1-inch pieces 2 tablespoons reduced-sodium soy sauce 2 tablespoons dry sherry 2 tablespoon honey 1 tablespoon dark sesame oil 3 cloves garlic, minced 2 tablespoons fresh parsely, chopped Directions: 1  Clean and cut chicken into bite-size pieces, (approx. 1½ inches), then place into a large plastic bag. Place zucchini, squash, mushrooms, tomatoes and peppers into another large plastic bag. 2  Combine together soy, sherry, honey, oil and garlic. Pour half the mixture over the chicken and the other half over the vegetables. Seal bags securely; turning to coat well and refrigerate allowing to marinate for a minimum of 30 minutes or up to 4 hours. 3  Soak 8 (10-12-inch) skewers in water for 20 minutes, (this allows for easy threading). Preheat pre-sprayed broiler or grill to a medium-high heat. 4  Drain chicken and vegetables, reserve marinade for basting. Alternately thread chicken, vegetables and onions on skewers. 5  Place skewers on rack of broiler pan or preheated grill. Brush with half of the reserved marinade. Broil or grill 5 to 6 inches from heat for 5-6 minutes. Turn kabobs over then brush with remaining marinade and broil another 5-6 minutes or until chicken is no longer pink. Sprinkle with fresh parsley. printer friendly version send to friend