In a pot over medium heat combine the soy sauce, brown sugar, garlic, ginger, mirin, and sesame oil.

In a small bowl, combine the water and cornstarch until smooth.

Once the sauce in the pot is warm add the cornstarch slurry and stir until combined.

Bring the sauce to a boil and simmer until thickened, about 5 minutes.

Soak skewers in water for at least 30 minutes.

Preheat oil in a grill pan or skillet on medium heat with.

Cut the green onions into 1.5-2 inch sections.

Place the green onions onto the skewer and cook for 2-3 minutes on each side until tender. Repeat with remaining skewers.

Cut the chicken breast into medium sized cubes, season with salt and pepper.

Place the chicken cubes onto skewers and cook until one side is browned, about 5 minutes.

Flip skewer, cook until browned, and glaze the browned side with the teriyaki sauce.

Flip the skewer back to the first cooked side and glaze with teriyaki sauce. Continue cooking until chicken is cooked through and remove from heat.

Repeat with remaining chicken skewers.

For serving, on a new skewer alternate the cooked chicken and grilled green onions.

Garnish with sesame seeds and chopped fresh green onion.