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Place soy sauce glaze ingredients in a saucepan and mix well. Bring to a boil, then reduce heat and let simmer 5 minutes or until sauce is reduced by half. Remove from heat and set aside.
Mix chicken, ginger and garlic in a large bowl and season generously. Cover with plastic wrap and let marinate in the fridge for 30 minutes.
Thread chicken cubes onto skewers, alternating with sections of green onion.
Heat oil over high heat in a non-stick skillet and brown skewered chicken on all sides. Add 2 tbsp. (30 ml) water to the skillet, cover, and cook chicken for approximately 2 minutes. Remove lid. Use a silicone basting brush to brush skewers with soy sauce glaze. Reduce heat and finish cooking skewers on all sides, brushing with glaze until skewers are a nice amber color.
Top with sesame seeds and a little cayenne pepper and serve hot with lemon wedges.