Baked Thai Chicken Kabobs

2 boneless chicken breasts
12 fresh mushrooms
6 green onions, cut into two inch pieces
1/2 cup teriyaki sauce
1 T. olive oil
1/4 cup creamy peanut butter
1/4 t. hot pepper sauce

1. Heat over to 450.
2. Thread chicken through 12 inch metal skewer. Then alternate with the mushrooms and onion.
3. In a small bowl, mix 2 T. of teriyaki and oil and brush on kabobs.
4. Bake for 18-20 minutes.
5. Turn half way through and reapply teriyaki/oil mixture.
6. Make a fresh bowl of remaining teriyaki, peanut butter and hot pepper sauce. Using a clean brush, cover kabobs and serve.

Serve over rice!