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Tamarind "Teriyaki" Chicken Skewers

['1 tablespoon tamarind paste (or substitute with pomegranate molasses)', '1 tablespoon dark brown sugar', '2 teaspoons unseasoned rice vinegar', '2 teaspoons molasses', '1/4 teaspoon garlic powder', '3 garlic cloves, diced', '3/4 cup water plus 2 tablespoons', '1 tablespoon cornstarch', '2 teaspoons sesame oil', '8 boneless, skinless chicken thighs, cut into 1/2-inch-wide strips', 'Bamboo skewers', 'White toasted sesame seeds, for garnish', '2 green onions', 'thinly sliced (everything but the bulb)', 'for garnish']

In a small pot or saucepan, mix together the first 7 ingredients (tamarind paste to 3/4 cup water). Bring the mixture to a boil over medium heat, then reduce to low and cook for 10 minutes.
In a separate bowl, mix the cornstarch with the 2 tablespoons of water until it is dissolved and smooth. Add the cornstarch mixture to the pot and stir until it is well combined and the sauce begins to thicken like a glaze. Continue to cook and reduce by one third, 2 to 3 minutes. Then turn the heat to the lowest possible setting and cover the pot with a lid to keep the sauce warm.
In a large skillet, heat the sesame oil over medium-high heat. Add your chicken pieces and about a quarter of the sauce and cook for 5 minutes without stirring. Then toss the chicken pieces, doing your best to flip them over, adding another quarter of the sauce. Cook until the inside of the meat is white, 6 to 8 minutes more.
Remove the chicken from the heat and allow it to rest until the pieces are cool enough to handle. Weave the chicken onto the bamboo skewers, about 4 per skewer, and lay them flat on a serving dish or a large plate. Drizzle the remaining sauce over the skewers and sprinkle with white toasted sesame seeds and the sliced green onions. Serve and eat immediately.

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