3 pounds skinless, boneless chicken breasts, cut into 1½-inch to 2-inch pieces
DIRECTIONS
If you’re using bamboo skewers, soak them in water for at least an hour.
Prepare grill for medium-high heat.
Whisk sugar, honey, vinegar, sambal oelek, fish sauce, Sriracha, and ginger in a bowl. Add chicken and toss to coat. Thread 5 chicken pieces onto each skewer.
Transfer the marinade to a saucepan. Bring to a boil, reduce heat, and simmer until reduced by half.
Grill chicken, turning and basting often with reduced marinade, until cooked through.
Recipe by Flavor and Friends at http://flavorandfriends.com/saucy-sambal-chicken-kabobs/