Really super simple!
1 cup gluten-free soy sauce
2 tbsp vinegar
1/4 cup brown sugar
1 tbsp fresh ginger, peeled and grated
1 bunch of chives
1 pound chicken breast cut into small chunks
1/4 pound sliced bacon
Mix marinade ingredients in a bowl. Add chicken and stir until coated. Cover and refrigerate for 1 hour no longer. Cut bacon into thirds. Wrap bacon around each chicken piece, securing it with a toothpick. For the wok, add chicken piece to 1 tablespoon hot oil, cook for 10 mins, turning often until bacon is crispy and chicken is firm to the touch. For the grill lightly grease a grill plate; add chicken and cook until meat is firm and bacon is crispy, about 10 mins.