Chicken Yakitori

You will also need wooden skewers that have been soaked in water.

Combine the broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, sesame oil, ginger, and garlic in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Make a slurry of the corn starch and water in a small bowl, whisking until there are no lumps. Add the slurry to the saucepan and simmer for 5 minutes, until thickened. Using a slotted spoon, remove the garlic and ginger pieces. Set aside some sauce for dipping.

Skewer the chicken and green onions, alternating until none remain. Season the skewers with salt and pepper. Grill skewers and baste with sauce. Serve skewers with reserved dipping sauce.