2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
8 green onions, cut into 1-inch pieces
INSTRUCTIONS
Combine soy sauce, mirin, vinegar, water, and brown sugar in a small saucepan; bring to a boil, reduce heat, and simmer until sauce is reduced to 3/4 cup. Reserve 1/4 cup sauce in a small bowl.
Meanwhile, alternately thread chicken and green onion onto wooden skewers.
Preheat grill or grill pan to medium-high heat. Grill skewers, basting with remaining 1/2 cup sauce, 5 minutes per side or until chicken is done. Serve with reserved 1/4 cup sauce.
