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- Prepare Teriyaki Sauce: In a small saucepan, combine the low-sodium soy sauce, water, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.
- Thicken Sauce (Optional): If desired, whisk in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to thicken the sauce. Cook for an additional 1-2 minutes until the sauce has thickened slightly. Remove from heat and let cool.
- Marinate Chicken: Place the chicken cubes in a shallow dish or resealable plastic bag. Pour half of the teriyaki sauce over the chicken, reserving the other half for basting. Toss to coat the chicken evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat Grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Assemble Kabobs: Thread the marinated chicken cubes onto the skewers, alternating with pieces of bell pepper, red onion, and zucchini.
- Grill Kabobs: Place the assembled kabobs on the preheated grill. Cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
- Baste with Sauce: During the last few minutes of grilling, brush the reserved teriyaki sauce onto the kabobs, turning and basting to ensure even coating.
- Serve: Once the chicken is cooked through and the vegetables are tender, remove the kabobs from the grill. Serve hot, garnished with chopped green onions or sesame seeds if desired.
Nutritional Information (Per Serving – 1 Kabob, assuming 4 servings):
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