1 lb chicken thighs skinless, boneless, cut into 1-inch pieces
4 scallions, white and light green parts only, cut into 1-inch pieces
6 shiitake mushroom caps, quartered
½ c soy sauce
¼ c mirin
2 T kecap manis (sweet Indonesian soy sauce)
2 T sugar
1 T ginger, minced
1 T Sriracha chile sauce
1 t garlic, minced
Cooking spray
Directions
Thread each metal skewer with 3 pieces of chicken and 3 pieces each of scallions and mushrooms.
In a saucepan, combine soy sauce, mirin, kecap manis, sugar, ginger, Sriracha, and garlic. Bring up to a boil. Simmer over low heat, stirring until slightly thickened, 8 minutes.
Spray the baking pan with cooking spray. Cook at 350°F for 4 min.
When 4 minutes is up, brush with glaze (sauce) and cook for an additional 2 min.