Heat oven to 450°F. Spray broiler pan with nonstick cooking spray. Alternately thread chicken, mushrooms and onions on six 8 to 12-inch metal skewers. Place on spray-coated broiler pan. In small bowl, combine 2 tablespoons of the teriyaki sauce and oil; mix well. Brush on kabobs.

Bake at 450°F. for 18 to 20 minutes or until chicken is tender and no longer pink in center, turning once and brushing again with teriyaki and oil mixture. Discard any remaining teriyaki and oil mixture. In medium bowl, combine remaining teriyaki sauce, peanut butter and hot pepper sauce; mix well. Using a clean brush, brush sauce on kabobs before serving. Pass remaining sauce.

6 servings.

Nutrition Information Per Serving: 1/6 Of Recipe

Calories 190, Protein 23 g, Carbohydrate 8 g, Dietary Fiber 1 g, Fat 8 g, Polyunsaturated Fat 2 g, Saturated Fat 2 g, Cholesterol 49 mg, Sodium 850 mg, Potassium 440 mg

Percent U.S. Rda: Protein 35%, Vitamin A *, Vitamin C 4%, Thiamine 6%, Riboflavin 15%, Niacin 60%, Calcium 2%, Iron 10% *Less than 2% U.S Rda

Dietary Exchanges: 3 Lean Meat, 1/2 Fruit