1. Gather all ingredients and soak wooden skewers in water for at least one hour if using. Combine the soy sauce, brown sugar, and seasonings in a medium bowl. Whisk well.
2. Pour the sauce into a small saucepan and heat over medium-high heat until it begins to boil. Combine the cornstarch and water in a small bowl, mixing with a whisk or fork, then pour into a saucepan. Continue stirring and cook for another minute, until thickened. Allow to cool.
3. Place ½ cup of the cooled sauce in a large container or ziploc bag. Add cubed chicken to the marinade bag and let it marinate in the fridge for at least an hour.
4. Drizzle the chicken skewers with reserved sauce and serve with any remaining teriyaki sauce for dipping.