1 fresh long red chilli, halved, deseeded, finely chopped
Coriander leaves to garnish
To make the dipping sauce, combine the vinegar, water and sugar in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl. Add the cucumber and chilli and combine. Cover and place in the fridge for 1 hour to chill.
Cook chicken skewers as per instructions
Arrange the chicken Teriyaki skewers on a serving platter, garnish with corriander and serve with dipping sauce.