Yakitori (Chicken Skewers)

Teriyaki sauce adds tons of flavor to chicken.. Cooking time includes marinating time.

• Ready In: 1 hr 25 mins
• Serves: 4
• Yields: 12 skewers

Ingredients

• 1  cup sake
• 1⁄4 cup sugar
• 3 1⁄2 tablespoons low sodium soy sauce
•  peeled fresh ginger (sliced)
• 1⁄2 teaspoon crushed red pepper flakes
• 2  teaspoons  apricot jam
• 4 (6 ounce)  boneless chicken breast halves (cut into 36 3/4 inch cubes)
• 5  garlic cloves, crushed
• 5  fresh cilantro stems
• 3  tablespoons rice vinegar
• 1  tablespoon  dark sesame oil
• 9  green onions, cut into 36 (white and green parts only, 2 inch pieces)

Directions

1. Combine the first 6 ingredients in a small saucepan, and heat to a boil. Remove from heat and let stand 15 minutes.
2. Remove ginger with a slotted spoon, and place in a medium bowl.
3. Add 2 tablespoons soy sauce mixture, pepper, chicken, garlic, and cilsntro to ginger in a bowl, and toss well.
4. Chill for 1 hour stirring occasionally.
5. Preheat grill to medium-high heat.
6. Bring remaining soy sauce mixture to a boil, and cook 10 minutes or until reduced to 1/4 cup.
7. Remove from heat and slowly add vinegar, and oil stirring with a whisk.
8. Divide soy sauce mixture into equal portions, and set aside.
9. Remove chicken from marinade, and discard.
10. Thread 3 chicken pieces and 3 green onions alternately onto each of 12 (8 inch) skewers.
11. Place skewers on a grill rackcoated with cooking spray.
12. Cover and grill 8 minutes, turning once after 4 minutes, and basting occasionally with 1/4 cup reserved soy sauce mixture.
13. Place skewers on a serving platter, serving with any leftover soy sauce mixture.