Japanese Teriyaki Chicken

1In a bowl, mix soy sauce (½ cup), brown sugar (¼ cup), garlic (2 cloves), ginger (1 tablespoon), mirin (¼ cup), and sake (2 tablespoons) to make the teriyaki sauce.

2Place the chicken breasts in a resealable plastic bag and pour half of the teriyaki sauce over them. Seal the bag and marinate in the refrigerator for at least 30 minutes.

3Preheat the grill or a grill pan over medium-high heat.

4Grill the chicken breasts for about 6-7 minutes per side or until fully cooked, basting with the remaining teriyaki sauce.

5In a small bowl, mix cornstarch (1 tablespoon) and water (1 tablespoon) to make a slurry.

6Transfer the cooked chicken to a plate and tent with foil to keep warm.

7In a saucepan, heat the remaining teriyaki sauce over medium heat. Once simmering, add the cornstarch (1 tablespoon) slurry and stir until the sauce thickens.

8Slice the grilled chicken breasts and drizzle with the thickened teriyaki sauce.

9Garnish with sesame seeds and chopped green onions before serving.