✓ Place the chicken breasts between two sheets of plastic wrap and pound them until they are about 1/2 inch thick.

✓ In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, minced garlic, grated ginger, cornstarch, and water until well combined.

✓ Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil.

✓ Add the chicken breasts to the pan and cook for 5 minutes or until edges begin to set. Flip them over and cook for another 5 minutes on the other side, until golden brown and fully cooked through.

✓ Lower the heat to medium-low and pour in the teriyaki sauce mixture, ensuring it covers the chicken evenly.

✓ Simmer for about 7-10 minutes while stirring occasionally, allowing the glaze to reduce by half and thicken. The glaze should coat the chicken nicely.

✓ Remove from heat, slice the chicken breasts into thin strips, and serve hot with extra green onions on top for garnish. Optionally, sprinkle sesame seeds for added texture.