Ingredients:

  • 1.1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
  • 6 stalks scallions, cut into 1-inch lengths
  • 1 tbsp vegetable oil
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup sugar and rice vinegar syrup
  • 2 tbsp water
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Submerge 10 bamboo skewers in cold water for 15 minutes to prevent them from burning.
  2. Thread the 1-inch chicken cubes onto the soaked skewers, alternating each piece of meat with a 1-inch piece of scallion. Lightly brush the assembled skewers with 1 tbsp vegetable oil.
  3. In a small saucepan, combine 1/2 cup reduced-sodium soy sauce, 1/4 cup sugar and rice vinegar syrup, 2 tbsp water, 1 tsp grated ginger, and 2 cloves minced garlic. Bring to a simmer over medium heat.
  4. Simmer the sauce for 5 to 8 minutes until the liquid reduces by about one-third. Stir in a slurry made of 1 tsp cornstarch and 1 tbsp water, then simmer for 1 additional minute until the glaze is glossy and coats the back of a spoon. Remove from heat.
  5. Place skewers on a medium-high grill or under the broiler for 3 to 4 minutes per side until the chicken is opaque and lightly browned.
  6. Brush a generous layer of the glaze onto the chicken. Flip and grill for another 2 minutes.
  7. Apply a second and third layer of sauce, flipping frequently, until the chicken is amber, the sauce is bubbling and sticky, and the internal temperature reaches 165°F (74°C).