- 1/2 cup soy sauce
- 1/2 cup sake (Japanese rice wine)
- 1 tablespoon white sugar
- 1 tablespoon chopped fresh ginger
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 24 cubes
- 4 green onions, cut into 2-inch pieces
- 8 (6-inch) wooden skewers, soaked in cold water for 2 hours
- Whisk soy sauce, sake, sugar, and ginger together in a bowl. Add chicken cubes; toss to coat. Marinate in the refrigerator for 2 to 3 hours.
- Thread chicken cubes and green onions onto skewers.
- Pour marinade into a small saucepan over medium heat; bring to a simmer. Reduce heat to low and keep warm.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill skewers until chicken is browned, for 3 minutes. Flip and brush with warm marinade. Cook until second side is browned, about 3 minutes more.