Kids will love swapping forks for skewers to build their own kebab bites. The sweet-savory glazed chicken is perfect served with basmati rice and crisp steamed veggies.
3 1/2 tablespoons lower-sodium soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon canola oil
1 tablespoon brown sugar
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
8 green onions, cut into 1-inch pieces
2 teaspoons toasted sesame seeds
Est. added sugars 5g
How to Make It
Preheat broiler to high. Line a jelly-roll pan with aluminum foil; lightly coat with cooking spray.
Combine soy, mirin, sake, oil, brown sugar, ginger, and garlic in a saucepan over medium-high heat; bring to a simmer. Reduce heat; cook 5 minutes or until thickened. Place chicken in a bowl. Pour soy sauce mixture over top; toss. Add green onions; toss. Spread mixture in an even layer on prepared pan.
Broil chicken 4 to 5 minutes; turn chicken. Broil 4 to 5 minutes or until chicken is done. Transfer to a serving platter. Sprinkle evenly with sesame seeds, and serve with toothpicks or skewers.