FOR THE MARINADE
1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey
1-2 teaspoons Sriracha (or other hot sauce)
3 slices fresh ginger root
2 cloves garlic, crushed
FOR THE KEBABS
4 skinless, boneless chicken breast halves, cubed
1 large green bell pepper, cut into 2 inch pieces
1 red onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces
1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.
2. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Place skewers in a shallow baking dish and cover with marinade. Cover dish and refrigerate for at least 3 hours.
3. Prepare barbecue (medium-high heat). Grill Asian Chicken Kebabs until chicken is just cooked through, turning occasionally, about 9-12 minutes.
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