Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator for 1 hour.
Heat a large grill pan over medium-high heat.
Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is done.
I always double this recipe (for leftovers) and marinate the chicken overnight. Works great on our Traeger BBQ with mesquite pellets. It was fabulous with the Yogurt, Cumin, and Chile Rice (also Cooking Light) and a cucumber side salad. On the regular rotation.
This is a pretty good recipe that we're going to continue to tweak. Started with chicken breasts (all we had on hand), but into cubes and marinated a few hours. Then grilled on the barbeque -- definitely the way to go. We may try using whole chicken thighs that have been marinated for a longer period of time. We served this with Sweet and Sour Slaw (also from this sight), which went very well. However, we both felt it needed a little starch on the side. Next time we'll try a little brown rice along with every thing else for a well-balanced meal.
This was simply delicious and best of all not guilty conscience after eating it, as a side dish I had broccoli and yellow pepper salted with garlic and olive oil, it was an awesome and light dinner, wouldn’t change a thing!