Japanese Teriyaki Chicken

1.In a bowl, mix soy sauce, brown sugar, garlic, ginger, mirin, and sake to make the teriyaki sauce.

2.Place 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.

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

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

5.In a small bowl, mix cornstarch and water to make a slurry.

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

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

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

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