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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.