Marinate the chicken with salt and pepper for 15 minutes in the fridge.
Pour all ingredients for Teriyaki sauce and mix well in a saucepan on low heat.
Simmer mixture until half of original is left.
Add cornstarch stirrring for a few minutes to thicken sauce, set aside.
On a medium heat grill chicken until golden brown.
Put the grilled chicken in the sauce pan with the sauce cooking until the chicken has glazed and completely covered the chicken.
Slice the chicken and serve hot with rice.
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