members recipes

Ingredients
4 Boneless Chicken breast
3/4c Kikoman Teriyoki Sauce (from the Teriyaki Takumi Collection -original)
1-2 bag(s) steam fresh Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts
Rice
Bread

Method
Take 4 bonless chicken breast and cube them. Put them in a zip-lock baggy and pour 3/4c Kikoman Teriyoki Sauce (from the Teriyaki Takumi Collection -original) in baggy. Zip baggy, knead so sauce covers chicken cubes, and put in frigerator to marinate for 20min.
While waiting cook rice ( I like Uncle Bens Converted Rice).
Soak bamboo skewers in water ( so they don\'t catch fire on grill)
And fix whatever bread you are going to have. (I use the french bagette from the deli). After rice is done, start your grill. Then put 6-8 cubes of chicken on each skewer. When skewers are ready, I start my vegetables (I use the steam fresh Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts). Pop that bag in the microwave for 4 1/2 min. and take the chicken skewers to the grill. (I like to grill them on foil) Grill chicken skewers around 6 min., until juice runs clear, turning once.
When done, Set out the rest of your food while letting the chicken and skewers cool just a bit. And there you have it, a quick and easy meal.
Makes great leftovers! Or leftover chicken goes great on salad from lunch the next day!