3 med. chicken breasts, split, skinned & boned
1/4 c. tamari or teriyaki sauce
3 tbsp. dry white wine
2 tbsp. cooking oil
2 tbsp. lemon juice
1/2 tsp. ginger root
1 clove garlic, minced
1/4 tsp. onion powder
Dash of pepper

Cut chicken into strips 1 1/4" wide x 1/4" thick. Combine remaining ingredients. Pour over chicken. Cover; chill at least 2 to 3 hours. I cook 1 hour and then add sliced zucchini, small onions, cherry tomatoes, mushrooms and cook 2 more hours. Put on skewers. Cook over hot coals until browned. Serve with rice.