8boneless/skinless chicken thighs or 2 large boneless/skinless chicken breasts(if using breasts cut them in half lengthwise to make two filets from each breast)
1tablespooncornstarch dissolved in 3 tablespoons water(for thickening the sauce at the end)
thinly sliced green onions/scallions for serving
To Make the Marinade: Place all the sauce ingredients in a small saucepan, bring it to a boil, reduce the heat, and simmer for 4 minutes. Let it cool completely.
To Marinate the Chicken: Place the chicken in a large ziplock bag, pour over the cooled teriyaki marinade, massage the chicken to thoroughly coat with the marinade, and let it marinate in the fridge for at least 4 hours but preferably overnight.
To Make the Teriyaki Sauce: Pour the marinade from the chicken back into a small saucepan and bring to a boil. Reduce the heat to a simmer and stir in the cornstarch slurry, simmering until slightly thickened.
To Cook the Chicken: Remove the chicken and either broil or grill for about 3 minutes on each side or until done (depending on thickness), brushing it occasionally with the teriyaki sauce. Transfer the chicken to a plate and let it sit for one minute before slicing into strips. So serve, arrange the chicken on plates with some steamed rice and veggies and drizzle with some teriyaki teriyaki sauce. Garnish with some thinly sliced green onions and a few sesame seeds if desired.