8 boneless skinless chicken thighs cut into 1 inch wide strips
1 cup of soy sauce
1 cup of water
2 to 2 1/2 cups brown sugar
4 garlic cloves minded
1 inch nub of ginger, peeled and minced
2 tablespoons vegetable oil
Combine all ingredients in a sauce pan and bring to a simmer, shut off heat and let cool. Place cooled marinade in refrigerator until it is completely cold. Fridge temp cold! This will likely take a few hours.
Combine chicken and marinade. Let marinate overnight.
Skewer chicken, cook on med high heat to 165 degrees.