Sweet and Spicy Asian Chicken Skewers

Mix all marinade ingredients together in a bowl with whisk. Remove 1 cup of sauce from bowl, set aside in a small bowl, cover and refrigerate.Slice the chicken into one inch wide strips. If the breast meat is thick, you may slice the breast in half, then slice again the opposite way in long thin strips. The strips should be about 1" wide by 4-6 inches long, and about ½ inch thick.Place the remaining sauce (that has not been saved for serving) in a Ziplock bag or a shallow pan with the chicken. Seal and refrigerate at least 6 hours, and up to 24 hours. Move the chicken around a couple of times during marinating to insure all pieces are covered with sauce.When ready to cook, discard sauce that was used to marinate chicken.Thread the chicken onto the wood skewers and place on a baking sheet or a 9x13 pan.Place the remaining reserved sauce in a small saucepan and heat for about 5 minutes over medium heat or until reduced and thickened a bit. Turn off heat.Chop the green onion for garnish.Heat a griddle or barbecue and grease lightly.Cook the chicken for about 2 minutes on each side at about 400 degrees, or until cooked through. Do not overcook, or the meat will dry out very quickly.Place the cooked meat onto a tray. Drizzle with reduced sauce, sprinkle with sesame seeds and garnish with chopped green onions.Serve immediately, or keep warm by covering with foil. Or refrigerate and serve cold. Do not garnish until ready to serve.