Honey-Garlic Chicken Skewers

Whisk tamari (or soy sauce), honey, ketchup (or hoisin), sesame oil, ginger and garlic in a medium bowl. Transfer half of the mixture (about 1/4 cup) to a small saucepan. Add chicken to the remaining mixture in the bowl and toss to coat. Let the chicken marinate for 10 minutes, stirring once or twice.

Meanwhile, bring the marinade in the saucepan to a boil over medium-high heat. Whisk water and cornstarch together in a small bowl; whisk into the sauce. Cook, whisking constantly, until the sauce is bubbling and thickened, about 1 minute. Remove from heat; cover and set aside.

Preheat grill to medium-high (or heat a grill pan over medium-high heat). Oil the grill rack by holding an oil-dipped paper towel with tongs (or oil the pan). Thread the chicken onto 4 (10-inch) metal skewers. (Discard any remaining marinade.)

Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 10 minutes. Transfer the chicken to a platter and brush with the reserved sauce. Sprinkle with sesame seeds and scallions.