First, prepare the yakitori base.
If you bought pre-made negima, skip to step 6.
* Cut the prepped chicken into roughly 1 1/4-inch cubes (about 3 cm).

Cut the green onions into pieces about 1 1/4 inches (3 cm) long, matching the number of chicken pieces.

Thread the chicken and green onion pieces alternately onto bamboo skewers.
If you’re new to this, threading the chicken can be tricky.
Steps 4 and 5 make it easier.

[Tip for easy, neat skewering]
Line up the cut chicken pieces and wrap them in plastic wrap. Freeze for 40 minutes to 1 hour until partially frozen.

Take the chicken out of the freezer and skewer while still partially frozen.
It may seem unconventional, but it makes skewering much easier.

Preheat your grill on high heat.
After 2–3 minutes, reduce to medium and place the skewers on the grill.

After 5–7 minutes, once you see some char marks, flip the skewers.
* Move the skewers around as needed to ensure even cooking.

Add all the A ingredients to a frying pan and bring to a boil over medium heat.
If the skewers aren’t ready yet, turn off the heat and set the sauce aside.

Once the other side of the skewers is browned, add them to the sauce in the pan.
* Turn the heat to medium-high and simmer until the sauce thickens and the skewers are just about to caramelize.

The skewers are delicious as is, but I like to quickly sear them with a kitchen torch just before serving.
If you don’t have one, a grill or toaster oven works great too.

Plate and serve!
This is a popular dish in our home all year round, especially when we have guests.

The sauce is a crowd-pleaser and works with any ingredients you like.
Enjoy yakitori at home!

Any leftover sauce can be stored in the fridge.
Next time, just add more of the sauce ingredients as needed to make more.

ID17780079 is a standard 'Chicken Teriyaki' recipe with a slightly different sauce.
Both are delicious in their own way.