2 pounds of chicken thighs (or breasts) cut into 1-inch cubes
1/2 teaspoon sesame oil
2 cloves garlic, minced
1/2 tablespoon fresh ginger, minced
2 tablespoons cornstarch
1 tablespoon honey
1 c water
1/3 c soy sauce *low sodium recommended
1 tablespoon rice vinegar
1/3 c brown sugar
chopped green onion
In a mixing bowl, add water and cornstarch. Stir until well blended.
Place a saucepan on the stove and turn the heat to medium.
Add the cornstarch mixture and the rest of the ingredients. Stir until well blended. Simmer for a few minutes until the texture of the sauce becomes thick.
Remove the pan from the heat and allow it to cool completely at room temperature.
In a large resealable bag, add the chicken.
Add 1/2 of the sauce, then seal the bag. Shake it until the chicken thighs are well coated with the sauce.
Place the bag inside the fridge and allow the chicken to marinate for at least 30 minutes.
Thread the chicken skewers.
Prepare the grill and preheat.
Add the chicken over the grill and cook for about 20 to 30 minutes. Make sure to turn every 3 minutes.
Brush the chicken with the rest of the teriyaki sauce.