Ingredients

• 3 chicken breasts, cut into chunks
• 1/8 cup soy sauce
• 1 tbsp vinegar
• 1/2 cup soy sauce
• 1/2 cup water
• 3 tbsp brown sugar
• 1 tbsp cornstarch
• 1/4 cup cold water
• 1 whole sweet onion, cut into chunks
• 1 bell pepper, cut into chunks
• 2 medium zucchini, cut into chunks

Directions

1. Add the chicken breast chunks, 1/8 cup soy sauce, and 1 tbsp vinegar to a bowl. Stir around, cover, and marinate in the fridge for 1 hour.
2. White the chicken is marinating, make the teriyaki glaze. In a saucepan over medium heat, simmer the 1/2 cup soy sauce, 1/2 cup water, and brown sugar until slightly reduced. In a small bowl, stir together the cornstarch and cold water until dissolved. Stir into the saucepan and continue stirring over heat until the glaze has thickened. Remove from heat and set aside.
3. After the chicken has marinated, thread it, along with the onions, peppers, and zucchinis, onto metal skewers (you can use wooden ones, but you'll need to soak them in water before cooking so they don't burn).
4. Grill on indirect heat for about 10 minutes while basting occasionally with the glaze. Transfer the skewers to direct heat to continue cooking (keep basting with the rest of the glaze). The internal temperature of cooked chicken should reach 165 degrees.
5. Serve hot (with rice, if desired!).