|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Light brown sugar||2 Tablespoon|
|Asian sesame oil||1 Tablespoon|
|Ground ginger||3⁄4 Teaspoon|
|Scallions||3 , thinly sliced|
|Skinless boneless chicken breast halves||1 1⁄2 Pound (4 Large Pieces)|
|Vegetable oil||2 Teaspoon|
|Sesame seeds||1 Tablespoon|
In a plastic zip-tight bag, combine the soy sauce, sugar, sesame oil, ginger, and 2 of the scallions.
Add the chicken breasts; seal the bag, pressing out the air; and refrigerate, turning the bag occasionally, at least 1 hour or up to overnight.
Brush a 9 1/2-inch non-stick square grill pan with vegetable oil.
Heat the pan over medium heat.
Lift the chicken from the marinade and place in the pan; discard the marinade.
Grill 5 minutes, then turn and grill until the chicken is cooked through and richly browned, 5 to 7 minutes longer.
Transfer the chicken to a large platter.
Meanwhile, in a dry 8-inch skillet, over medium heat, toast the sesame seeds, shaking the pan frequently, until the seeds are golden brown, 1 to 2 minutes.
Sprinkle the sesame seeds and the remaining scallion over the chicken and serve.