PREHEAT THE GRILL; OR IF PAN-FRYING, HEAT A NON-STICK PAN IN MEDIUM HIGH HEAT, THEN ADD ABOUT 1-2 TABLESPOONS OF COOKING OIL.

WASH AND PAT DRY CHICKEN FILLET. ADD A LITTLE AMOUNT OF SESAME OIL, SOY SAUCE JUST TO COAT THE CHICKEN THEN SOME GROUND BLACK PEPPER. GRILL OR FRY UNTIL BROWNED ON BOTH SIDES; SET ASIDE.

IN A PAN, MIX TOGETHER THE SOY SAUCE, MIRIN AND WATER. ADD GRATED GINGER; BRING TO A BOIL THEN LOWER HEAT AND LET SIMMER ABOUT 2 MINUTES. COMBINE CORNSTARCH AND WATER THEN ADD JUST A LITTLE, ABOUT A TEASPOON OF THIS SLURRY , YOU DON’T WANT YOUR TERIYAKI SAUCE TOO THICK; YOU CAN ALWAYS ADD MORE IF YOU REALLY WANT IT THICKER IN CONSISTENCY.

SLICE THE GRILLED CHICKEN INTO 2-3 PIECES THEN ADD IT TO THE PAN, STIR TO COAT THE CHICKEN WITH THE SAUCE AND COOK FOR LESS THAN A MINUTE, SEASON WITH MORE BLACK PEPPER ( OPTIONAL) AND LASTLY DRIZZLE WITH SESAME OIL. TRANSFER TO A SERVING PLATE, AND ENJOY!