• 1 cup(s) sake (rice wine)
• 1 cup(s) low-sodium soy sauce
• 3 tablespoon sugar
• 2 tablespoon grated peeled fresh ginger
• 1 teaspoons crushed red pepper
• 2 piece garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
• 5 piece green onions, each cut into 4 (2-inch) pieces

Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator for 1 hour.

Heat a large grill pan over medium-high heat.

Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is done.