Ingredients

• 0.5 cups water
• 2.5 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon mirin , Japanese sweet wine
• 2 teaspoons agave nectar
• 1 large garlic clove , finely minced
• 0.5 teaspoons freshly grated ginger
• 1 tablespoon tapioca flour
• 2 tablespoons cold water
• 1.25 pounds skinless , boneless chicken thighs, cut into strips

Instructions

1. 1 Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
2. 2 Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
3. 3 Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
4. 4 Thread chicken strips onto skewers.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.

Nutrition per serving