• 1 tablespoon cornstarch
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon chili powder
  • 2 cans (5-1/2 ounces each) peach nectar
  • 1 pound Member’s Mark® Boneless Skinless Chicken Breasts, cut into 1-inch cubes
  • 2 medium peaches, cut into chunks
  • 4 green onions, cut into 1-inch pieces
  • 1 small green pepper, cut into 1-inch pieces
  • 1 small sweet red pepper, cut into 1-inch pieces


  • 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. Yield: 4 servings.
  • source;http://www.tasteofhome.com/Recipes/Chicken-Kabobs-with-Peach-Glaze