Chicken Yakatori Skewers

• 1/4 cup tamari
• 1/2 cup sake
• 6 tbs. mirin
• 4 tbs dark brown sugar
• 4 tbs, honey
• 2 tbs. grated fresh ginger
• 4 boneless skinless chicken breasts, cut into 1 to 2 inch pieces
• 12 scallions, 2 inches of white part only
• 20 shitake mushrooms
• 2 red bell peppers, cut into 1 to 2 inch pieces
• 8 skewers

1. Combine tamari, sake mirin, sugar, honey and ginger in a saucepan overmedium heat and bring to a boil, stirring to dissolve sugar. Remove from heat and cool completely.
2. Add chicken to the cooled marinade and let sit refrigerated, for 4 to 8 hours.
3. Remove chicken from marinade and reduce marinade over medium heat until it thickens slightly into a glaze.
4. Prepare a gas or charcoal grill on medium heat.
5. Thread the chicken and vegetables onto skewers.
6. Grill skewers for 3 minutes per side.
7. before serving, brush chicken skewers with reduced marinade.

tamari, sake, mirin, brown sugar, honey, ginger, chicken breasts, scallions, mushrooms, red bell peppers, skewers

Taken from www.epicurious.com/recipes/member/views/chicken-yakatori-skewers-52878471 (may not work)