Teriyaki chicken breasts

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  1. Combine all marinade ingredients in a bowl.
  2. Flatten chicken breasts between two sheets of plastic film until 1.25 cm  (½ in.) thick.
  3. Place chicken breasts in a zip lock bag and pour in marinade. Marinate 30 minutes in refrigerator.
  4. Remove chicken pieces from marinade and place them on a plate.
  5. Pour marinade into a small pot and bring to a boil. Reduce a few minutes and set aside.
  6. In a large pan, brown chicken breasts over medium-high heat for 1 minute and turn over. Continue cooking for 1 minute. Pour marinade in the pan and finish cooking over low heat for a few minutes. Top with red pepper and green onion Julienne strips and sesame seeds.
  7. Serve with rice and a green vegetable.