1/2 cup soy sauce
1/2 cup dry Sherry
2 tablespoons sugar
1 tablespoon minced, peeled fresh ginger
1 garlic clove, minced
Kosher salt and freshly ground black pepper
8 skinless boneless chicken thighs, cut into 36 (1 1/2-inch) pieces
2 bunches scallions (about 10), the white and pale green parts cut into 24 (1 1/2-inch) lengths
24 canned whole water chestnuts, rinsed and drained
Lemon wedges, as needed
Mustard, preferably Chinese-style, as needed
Equipment: 12 wooden skewers for skewering the chicken and vegetables
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