Teriyaki Chicken

Prep Rice, Chicken and Ingredients
1 Gather all your ingredients. Wash your rice under cold water to rinse off the dust and remove any excess starch. Rinse it until the rice water is completely clear.  Cook rice in rice cooker (or on stove).
2 Mince garlic and ginger. Chop scallions saving the green for toppings. Set aside.
3 Pat chicken dry and season both sides with salt and pepper. Then, lightly dust both sides of the chicken with flour. Set aside.
Toasting Sesame Seeds and Making Sauce
5 Heat a small skillet over medium low heat for 2 minutes. Add in sesame seeds and begin toasting them. You will move around the seeds about every 20 seconds or so for 3-4 minutes. We're looking for a golden brown color. Once done, remove from pan and set aside.
6 To make the sauce, mix together soy sauce, mirin, ginger, garlic and brown sugar into a bowl.  Use a wire whisk to break apart sugar lumps.
Cook Chicken and Plate
8 Preheat wok on medium heat for 2-3 minutes. Place your chicken in the skillet. Once chicken is cooked half way, flip it over. When chicken temp reaches 145°F, move to next step.
9 Once golden brown, pour 1 cup of the sauce over the chicken. Reduce over a medium low heat for 5 minutes. Pour in the rest of the sauce and cook until the sauce thickens.
10 Slice chicken and let rest for 5 minutes. Place rice on a plate, top with the sliced chicken, toasted sesame seeds, and green scallions.