Ingredients:

4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1 tablespoon cornstarch
1 tablespoon water
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon sesame seeds
2 green onions, sliced
1 tablespoon sesame oil

Directions:

Preheat your oven to 375°F (190°C).
In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer.
In a small bowl, mix the cornstarch with water until smooth. Add this mixture to the saucepan and cook, stirring constantly, until the sauce thickens, about 2 minutes.
Heat the sesame oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
Place the seared chicken breasts in a baking dish and pour the teriyaki sauce over them.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
Garnish with sesame seeds and green onions before serving.