2lbschicken breast, cut into large bite-sized pieces
1bunchlarge scallions, cut into 2-inch pieces**Try to get big fat scallions not the tiny thin ones
Toasted Sesame seeds, to taste
Instructions
Make the marinade by combining the rice vinegar, soy sauce, vegetable oil, toasted sesame oil, honey, ginger, garlic, crushed red pepper flakes, and sriracha together in a large zip lock bag; mix well. Add the chopped chicken to the marinade, seal, and refrigerate for 2-24 hours.
Prepare the wooden skewers by first soaking them in water for a 10-15 minutes, to prevent them from burning while grilling.
Remove the chicken from the marinade and skewer the chicken pieces alternating with the two scallion pieces; repeat with remaining chicken, scallions, and skewers.
Either discard marinade or boil it for 7-10 minutes and serve it on the side of the skewers.
Heat a grill pan over medium-high heat or preheat your grill to medium-high heat.
Cook the skewers by placing them on the hot grill and cook for about 5-6 minutes per side, until the chicken is cooked through and the scallions are softened. Remove from the grill and place on a serving tray. Sprinkle with toasted sesame seeds. Serve and enjoy.