Sticky Chicken Sticks

From Food and Drink Holiday 2014

1/4 cup orange juice
1/4 cup Grand Marnier
3 tbsp packed golden brown sugar
Pinch Salt
1 tbsp Japanese soy
1 piece ginger, 1 inch long, peeled and cut into 5 slices
1 star anise
2 small boneless, skinless chicken breasts, about 500 g cut into 1 inch chunks
1 tsp roasted sesame oil
12 skewers, each 6 inches long
1 tbsp toasted sesame seeds
1 green onion, thinly sliced

• In a large skillet over high heat, combine orange juice, Grand Marnier and brown sugar; stir until sugar is dissolved.  Add salt, soy, ginger and star anise.  Bring to a vigorous boil and reduce to a scant 1/2 cup.  Pour roughly half into a small heatproof bowl, leaving ginger and star anise in skillet and set aside.
• Return skillet to high heat, add chicken to remaining sauce in pan and cook until liquid is evaporated, chicken is sticky and just cooked through, about 3 minutes.  Pour reserved sauce over, stir to coat and remove from heat.  Stir in sesame oil.
• Use skewers (you may not need all 12) to pierce 2 pieces of chicken each.  Arrange on a platter and sprinkle with sesame seeds and green onions; serve hot.