Japanese Chicken and Vegetable Skewers

In a medium bowl, combine the soy sauce, mirin, and grated ginger. Add the chicken pieces and toss to coat. Let marinate for at least 10 minutes.

While the chicken marinates, thread the chicken, cherry tomatoes, zucchini, and red onion alternately onto four bamboo skewers.

Heat the sesame oil in a large skillet or grill pan over medium-high heat.

Place the skewers in the hot skillet and cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp.

Serve immediately.