Start by making you Teriyaki Sauce. Combine Soy Sauce (250 milliliter), Honey (30 milliliter) and Brown Sugar (30 gram) in a saucepan on medium heat and stir to combine. Mix in Mirin (200 milliliter) and Sake (200 milliliter) and allow the mixture to simmer until sugar dissolves, about 1 minute. Set Aside.
Butterfly your Chicken Breast (1.5 pound) by holding a chef's knife along the side of the chicken and slicing outwards almost to the end but not cutting all the way through. Repeat on the other side of the breast and then open the two flaps and flatten.
In a bowl or rimmed baking sheet marinate your chicken using half the Teriyaki Sauce. Turn the chicken to coat, cover and allow to sit in the refrigerator for 15-30 minutes.
Once Chicken has marinated, place in a medium frying pan heated over medium-high heat. Cook for 3-5 minutes and then flip. Drizzle on more sauce as necessary. Once the chicken is cooked, remove it from the pan and set aside.
With the remaining sauce in the pan and the rest of the Teriyaki, make a Teriyaki reduction by simply leaving it in the pan until it's reduced by half and has a syrupy texture.
Slice your Chicken Breasts by laying the breasts longways on a cutting board and cutting downward. Serve with Green Beans (0.5 pound) and White Rice (2 cup). Drizzle reduction over the Chicken, garish with sesame seeds and serve.