This is a great summer grill-out meal although you can also use a broiler pan in a 450 degree oven. We always make extra sauce just because it is so yummy!
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
12 whole fresh mushrooms
1 red onion, cut into chunks
1/2 cup teriyaki sauce
1 tablespoon oil
1/4 cup creamy peanut butter
1/4 teaspoon hot pepper sauce
Alternately thread chicken, mushrooms, and onions on six 8-12 inch skewers.
In small bow, combine 2 tablespoons of the teriyaki sauce and oil; mix well. Brush on kabobs.
Grill until chicken is no longer pink, turning once and brushing with teriyaki and oil mixture. Discard any remaining teriyaki and oil mixture.
To prepare sauce, in medium bowl, combine remaining teriyaki sauce, peanut better, and hot pepper sauce; mix well. Using a clean brush, brush sauce on kabobs immediately before serving. Serve with remaining sauce, rice pilaf and steamed green beans. YUM!