6 chicken breasts halves, skinned and boned (about 1 1/2 lb.)
1/4 c. plus 2 tbsp. teriyaki sauce
1/4 c. soy sauce
2 tbsp. sesame seeds
3 tbsp. dark sesame oil
6 (12 inch) wooden skewers
2 med. sized sweet red peppers, cut in 1 inch pieces
2 med. sized yellow peppers, cut into 1 inch pieces
4 sm. purple onions, cut into wedges
Fresh basil springs; optional

Cut chicken in 1 inch pieces. Arrange in a shallow container. Combine teriyaki sauce and next 4 ingredients, stirring well. Reserve 1/3 cup of marinade for basting.

Pour remaining marinade over chicken. Cover and marinate in refrigerator for 3 hours.

Soak wooden skewers in water for at least 30 minutes.

Remove chicken from marinade, reserving marinade. Thread chicken alternately with peppers and onions onto skewers. Grill kabobs over medium-hot coals 3-5 minutes on each side or until chicken is done, basting frequently with reserved marinade.

Garnish with basil sprigs, if desired.

Yields 6 servings.