Mix: 1 tbsp. cornstarch

Add cornstarch mixture slowly to boiling sauce, stirring and continue about 1 minute until the cornstarch cooks and sauce is slightly thickened. Cool.

Marinate chicken pieces about 1 hour in sauce. Soak bamboo skewers in water. Skewer chicken and vegetables on skewers. Broil, either in oven or over charcoal, basting with sauce. Don't scorch sauce or it will become bitter.

Place on large platter to use as main course. Pour remaining sauce over skewers and serve with side dish of rice. Pieces can be cut smaller and small skewers used to serve as an appetizer. (Kallah Weekend - Japanese Dinner.)