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:

1. Preheat grill to medium-high.

2. 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.

3. 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.

4. 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.

5. Brush the chicken and peppers with the reserved sauce. Sprinkle with sesame seeds and scallion.