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2 tbsp. reduced-sodium soy sauce
1 tbsp. honey
2 tsp. cornstarch
1 tsp. grated orange rind
3/4 c. unsweetened orange juice
1/4 tsp. ground ginger
1 lb. boneless chicken breast halves, skinned
8 whole water chestnuts
3 green onions, cut into 2 inch pieces
12 med. size fresh mushrooms
Vegetable cooking spray

Combine first 6 ingredients in a non-aluminum saucepan. Bring to a boil then reduce heat, and cook over low heat, stirring constantly for one minute or until mixture thickens. Set aside to cool.

Trim excess fat from chicken. Cut chicken into 1 inch pieces and place in a 12 x 8 x 2 inch baking dish. Pour reserved mixture over chicken; cover and marinate in refrigerator overnight.

Remove chicken from marinade, reserving marinade. Alternate chicken pieces and vegetables on 4 skewers. Coat grill with cooking spray. Grill kabobs 6 inches over medium coals 15 minutes or until done, turning and basting often with marinade. Yields: 4 servings with 220 calories each serving.

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