Ingredients
1 tablespoon cornstarch1/4 teaspoon curry powder1/8 teaspoon ground cinnamon1/8 teaspoon chili powder2 cans (5-1/2 ounces each) peach nectar1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 medium peaches, cut into chunks4 green onions, cut into 1-inch pieces1 small green pepper, cut into 1-inch pieces1 small sweet red pepper, cut into 1-inch pieces
Preparation
In a small saucepan, combine the cornstarch, curry, cinnamon and chili powder. Gradually stir in the peach nectar. Bring to a boil; cook and stir for 2 minutes or until thickened.
On eight metal or soaked wooden skewers, alternately thread the chicken, peaches, onions and peppers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally and basting with nectar mixture.
