Stovetop Method:

• Heat oil in a pan over medium-high heat. Add the chicken and cook until browned on both sides and cooked through.
• In a small bowl, whisk together all teriyaki sauce ingredients.
• Pour the sauce over the chicken and cook until it thickens and bubbles.
• Garnish with sesame seeds and green onions. Serve with rice or noodles and steamed vegetables.

Other Cooking Options

Slow Cooker:

• Place unsliced chicken in a 6-quart slow cooker.
• Mix all sauce ingredients and pour over the chicken.
• Cook on low for 4 hours or high for 2 hours.
• Remove the chicken, slice or shred it, and set aside.
• Strain the sauce into a pan and cook on the stove until it thickens.
• Pour the sauce over the chicken, toss, and serve.

Instant Pot:

• Place unsliced chicken in a 6-quart Instant Pot.
• Whisk together all sauce ingredients and pour over the chicken.
• Seal the Instant Pot and cook on high for 10 minutes.
• Follow the manual's release procedure.
• Remove the chicken and slice or shred it.
• Set Instant Pot to sauté mode, cook the sauce until thickened, then add back the chicken.
• Garnish and serve with steamed rice and vegetables.

Oven-Baked:

• Preheat oven to 425°F (220°C).
• Arrange chicken in a single layer in a baking dish.
• In a pan, heat the teriyaki sauce ingredients until thickened and bubbling.
• Brush the chicken with sauce, bake for 15 minutes, flip, brush again, and bake for another 15 minutes.
• Pour remaining sauce over the chicken, garnish, and serve.