2 lb (908 gr) chicken breasts, cut into 1-inch cubes

Teriyaki sauce/marinade:
2 tbsp. has. soup (30 ml) of cornstarch
1 cup (250 ml) water
1/3 cup (80 ml) brown sugar
1/3 cup (80 ml) soy sauce
2 cloves of garlic, minced
1 C. has. soup (15 ml) of rice vinegar
1/2 tsp. has. soup (7.5 ml) of chopped fresh ginger
1 C. has. soup (15 ml) of honey
1/2 tsp. has. tea (2.5 ml of sesame oil
8 skewers

First make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add the remaining ingredients with the cornstarch/water mixture. Stirring frequently, bring the sauce to a boil. Cook until the sauce thickens slightly. The sauce will be dark brown. Once the sauce has thickened, remove from heat and let cool completely.
Once the sauce has completely cooled, place the cubed chicken in a large Ziploc bag. Pour half of the sauce over the chicken and swirl gently to coat the chicken. Let the chicken marinate in the refrigerator for at least 30 minutes. Set the rest of the sauce aside for later.
When the chicken is finished marinating, place your chicken on skewers and heat the grill to medium heat.
Once the grill is hot, place the skewers on a lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temperature 165 degrees), about 20-30 minutes. During the last few turns, drizzle with the remaining teriyaki sauce.
Remove skewers from grill and serve with chopped green onion and a sprinkle of sesame seeds (optional)