Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens. Let cool completely.

Once the sauce is completely cooled, place cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat. Let chicken marinate in the fridge for at least 30 minutes. Place remaining sauce aside for later.

When the chicken is done marinating, place chicken on skewers and heat the grill to medium heat.

Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. Baste with remaining teriyaki sauce during the last few turns.

Remove skewers from grill and serve with chopped green onion and a sprinkle of sesame seeds (optional).