In a saucepan, combine the tamari, vinegar, sweetener, ginger, garlic and chili sauce bring to a boil. Simmer over low heat, stirring, until slightly thickened for about 5 minutes.
Thread each skewers with 3-4 pieces of chicken and 3 pieces scallion/spring onions pieces
Light your BBQ or preheat a heavy frying pan/grill pan. Brush the skewers with oil and cook over high heat. Turn once after about 3-4 minutes or until browned and cook on the other side until nearly cooked through.
Baste the chicken skewers with the sauce continue to cook/grill until the sauce browns then turn the chicken and repeat on the other side or until chicken is cooked through.
Serve your yakitori at once.
Notes
Left over sauce can be stored in the fridge for up to 3 weeks.Chicken can be substituted for tofu, prawns, pork or beef.Use this sauce as a base for Teriyaki Chicken, Beef or Pork and for Tsukune- grilled chicken meatballs.Check out these other Japanese recipes forwww.ketohh.com/miso-eggplant/
www.ketohh.com/keto-okonomiyaki-chaffle/ or if you don't have a waffle iron/chaffle iron use this recipe- www.ketohh.com/low-carb-okonomiyaki/