1/2 c. vegetable oil
1/4 c. soy sauce
1/4 c. Chablis or other dry white wine
1/4 c. light corn syrup
1 tbsp. sesame seeds
2 tbsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. ground ginger
4 chicken breast halves, skinned, boned & cut into 1 1/2 inch pieces
1 sm. green pepper, cut into 1 inch pieces
1 med. onion, quartered
8 lg. fresh mushroom caps
8 cherry tomatoes

Combine first 8 ingredients; stir well. Add chicken, cover and marinate at least 2 hours in refrigerator.

Remove chicken from marinade, reserving marinade. Alternate chicken and vegetables on skewers, placing tomatoes on ends of skewers. Grill about 6 inches from medium-hot coals for 15 to 20 minutes or until done, turning and basting often with marinade. Yield: 4 servings.