• In a large plastic bag or container, mix the water, sugar, Basic Sauce, ginger garlic in oil, lemon juice, and sesame-flavored oil.
  2 cups water, 1 cup sugar, 2 tsp lemon juice, ¾ cup basic sauce, 2 tsp ginger garlic in oil, 2 tsp sesame flavored oil
• Place the boneless chicken breast into the bag (or container), and let marinate in the refrigerator for at least 1 hour, but preferably overnight.
  1 pound boneless chicken breast
• In a pan or on a grill over MEDIUM-HIGH heat, cook chicken breast for 5 minutes for each side until internal temperature reaches 165℉.

Basic Sauce

• Mix all the ingredients in a bowl with a spoon. No need to boil, just make a mixture.
  ¼ cup water, ¼ cup soy sauce, ¼ cup sugar, ¼ cup dark corn syrup, 1½ tbsp salt, ½ tbsp MSG, 1 tsp ginger, ¼ tsp white pepper

Ginger Garlic in Oil

• Mix the necessary ingredients together. Again, no need to boil.
  1 tbsp minced garlic, 2 tsp ground ginger, 1 tsp vegetable oil, 1 tsp water

Sesame Flavored Oil

• Mix sesame oil with vegetable oil.
  ½ tsp sesame oil, 1½ tsp vegetable oil

Teriyaki Sauce (Optional)

• If you want teriyaki sauce for serving, create a new batch of the marinated sauce from the first step in a wok or saucepan. Heat the boiling, whisking one tablespoon of cornstarch at a time until the sauce desired thickness.
• You can also use the leftover marinade from the first step, but be sure to heat it to boiling (165℉) to kill any bacteria from the raw chicken.