¼ cup plum sauce (look for it in the Asian food aisle)
¼ cup Sriracha
2 teaspoon finely grated ginger
1½ pound skinless, boneless chicken, cut into 2-inch pieces
Method
In a medium bowl, combine the sugar, vinegar, chili paste, plum sauce, Sriracha and ginger. Add chicken pieces, and turn to coat. Thread chicken onto skewers.
Transfer the remaining marinade to a small saucepan and bring to a boil. Reduce heat and simmer, until the marinade is reduced to about one cup - this took about 10 minutes for me.
Grill chicken over medium-high heat for about 8 to 10 minutes, turning and basting often, until cooked through and juices run clear.
**If you're using bamboo skewers, soak your sticks in water for at least 30 minutes before threading your chicken.
Notes
adapted from bon appetit, July 2013
Nutrition Information
Serving size: serves 4
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/sriracha-glazed-chicken-skewers/