Chicken teriyaki kabobs. in Tales from the kitchen witch

Today I made Chicken teriyaki kabobs.

This one is easy!
You can make your suace from scratch, ORRR buy a bottle. Whichever you prefer!

3/4 cup soy sauce
1/4 cup water
2 tablespoons sesame oil
1/2 cup brown sugar
Pinch kosher salt
2 garlic cloves, peeled and finely grated
2 teaspoons fresh ginger, (roughly 1 ½-inch knob), peeled and finely grated
1-2 teaspoons sesame seeds
2 tablespoons cornstarch ( more for a thicker sauce)

Mix all ingredients into a sauce pan minus the cornstarch and simmer at least 10 minutes to help incorporate the flavors.
When the sauce has simmered enough. Add in your two tablespoons corn starch and whisk the crap out of it while it simmers.
Remove from heat.

Cube your chicken into 1 inch squares. Pour sauce 2/3rds over raw chicken and set aside for at least 1 hour. Longer for more marinating.
Reserve last 1/3rd sauce for when finished as a dunking sauce. Thicken more if needed!!

Soak your kabob sticks in water for 10 minutes. Alternate chunks of chicken with chunks of pineapple, onion ( sweet is better!) and bell pepper ( red, green, orange, yellow, whatever)

BBQ until chicken is cooked through.

Serve with rice for a starchy side. NOM!

This one is SUPER easy but takes a bit of prep work. However we also will string them raw and pack them in freezer bags for road trip BBQs ( we bring a porta-bbq!) Kids LOVE eating off the sticks!