INGREDIENTS:
¼ cup 50%-less-sodium tamari or low-sodium soy sauce
¼ cup mirin
2 tablespoons toasted sesame oil
1 tablespoon light brown sugar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 tablespoons water
1 teaspoon cornstarch
6 ounces shishito peppers
2 teaspoons toasted sesame seeds
1 scallion, thinly sliced
PREPARATION:
Preheat grill to medium-high.
Combine tamari (or soy sauce), mirin, sesame oil, brown sugar, ginger and garlic in a medium bowl. Transfer half the mixture to a small saucepan. Add chicken to the bowl and toss to coat. Let marinate, stirring once or twice, for 15 minutes.
Meanwhile, bring the marinade in the pan to a boil. Whisk water and cornstarch in a small bowl; add to the pan. Cook, whisking, until the sauce is bubbling and thickened, about 1 minute. Remove from heat and set aside.
Thread peppers crosswise onto 3 skewers and the chicken onto the remaining 3 skewers. (Discard any remaining marinade.) Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 10 minutes. Grill the peppers, turning occasionally, until charred, 2 to 3 minutes.
Brush the chicken and peppers with the reserved sauce. Sprinkle with sesame seeds and scallion.
