Ingredients

• 1/2 cup tamari
• 1/2 cup rice vinegar
• 2 green onions, sliced
• 2 tbsp honey
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 4 boneless skinless chicken breasts

Preparation

In a small bowl, whisk together the tamari, vinegar, green onions, sesame oil, garlic, and ginger.
Place the chicken into a container and pour over the teriyaki sauce. Cover the container and refrigerate for at least 20 minutes, or overnight if possible.
When ready to cook, preheat the oven to 425ºF. Line a baking sheet with parchment paper. Arrange the chicken on the baking sheet and discard the remaining marinade.
Bake the chicken until it is golden and reaches an internal temperature of 165ºF, 20 to 25 minutes.
Serve immediately or store in the regrigerator in an airtight container for up to 3 days.