2 lbs chicken breasts or thighs
½ cup low sodium teriyaki sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
½ to 1 tsp green curry paste
¼ cup oil (any kind)
1 Green, Yellow, and Red Pepper
1 red onion
1 pint whole mushrooms
Cut the chicken breast into 1 inch pieces. Marinate the chicken in a Ziplock bag with teriyaki sauce, garlic, ginger, curry paste, and oil. While the chicken is marinating, chop the peppers and onion into bite size pieces. Lightly clean the mushrooms. Using metal skewers alternate vegetables and chicken. If you use wooden skewers, make sure that you soak them in water prior to placing them on the grill.
*The pictures aren't great as I charred many of the veggies.