Instructions: Cut chicken breasts into 1-inch cubes. Alternate chicken on skewers with mushrooms, onions and green pepper, then lay flat in shallow baking dish. Combine marinade ingredients except flour and water. Pour marinade over skewers. Cover and store in refrigerator 3 to 4 hours or overnight. Baste kebabs with marinade and grill 4 to 5 inches above medium-hot coals for 6 to 8 minutes until chicken is lightly browned and cooked through. In a small bowl dissolve cornstarch in water. Place remaining marinade in a small saucepan . Stir in cornstarch and heat, stirring until sauce is slightly thickened. Serve sauce over kebabs and rice.

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