2bunches scallionswhite and green parts cut into 1½-inch pieces
In a small saucepan, bring soy sauce and sugar to a simmer. Cook 2 min. In a large bowl, stir together soy-sauce mixture, vinegar, ginger, garlic and oil.
Cut chicken into ¼-inch-thick strips (about 1½ inches wide). Reserve ⅓ cup soy-sauce mixture, then add chicken to the remaining mixture and marinate in the fridge for 1 to 2 hrs.
Heat grill to medium. Discard marinade, then thread 1 or 2 pieces chicken on each skewer accordion-style; thread scallions crosswise onto separate skewers. Oil grill grates and cook kabobs turning once, until scallions are soft (4 min) and meat is cooked through (8 to 10 min). Brush kabobs with reserved sauce.
Remember Your Skewer Skills
Use bamboo skewers for foods that cook quickly. Soak them in water for at least 30 minutes so they don't burn on the grill.
To prevent large pieces of food from spinning around on the skewer when you turn it, thread them onto two thin ones, side by side.
Cook meat and veggies on separate skewers so you can monitor how long they stay on the grill.
Brush thick or sweet sauces onto kabobs after you've taken the food off the grill. The sauce can easily burn over heat and ruin the flavor.