Combine the soy sauce, dry sherry, water,
brown sugar, and ginger in a small saucepan
Bring to a boil and simmer 1 minute; cool
completely.
Cut the chicken into 1-inch cubes and thread
on the kebob skewers alternating with the
green onions and red pepper cubes
Rotate the
kebobs for 25 to 30 minutes or until cooked
through.
