Teriyaki Chicken Kabobs

• 1/4 cup low-sodium soy sauce or tamari
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch (optional, for thickening)

For the Kabobs:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into rounds
• Wooden or metal skewers

Instructions: