Hawaiian Teriyaki Chicken

This tastes just like that place in UT- Teriyaki Stix? Something like that. Anyway, this is divine. The sesame oil is key. (Sarah, I think I used sesame seed oil on accident last time I made mom's Chinese ckn salad, which is why it was too oil? Point is, be sure to get sesame oil). I put this in the crockpot for 3-4 hours and served it over rice with some steamed green veggies. I'm telling you, it's the teriyaki bowl! Found this on a freezer meal recipe site, so that's how the directions go. Oh, ps- I made up half the recipe only and there was TONS of extra sauce. Will 1/2 the sauce and double the ckn next time.

2 cups soy sauce
2 cups water
2 cups brown sugar
2 cups white sugar
1 tsp sesame oil
1 Tbs minced ginger (I grate a fresh one and keep the rest in the freezer)
1 green onion, chopped
3 cloves garlic, minced
3 lbs chicken tenders or breasts
1 keilbasa sausage sliced into 1-inch strips (optinal, I didn't use)
sesame seeds (toasted, optional)

Place all ingredients except ckn into 2 large zip lock bags. Stir to create marinade. Add raw chicken and squeeze all the air out oof the bags. Label and freeze. (Marinate for at least 15 min in the fridge or up to 3 months in freezer)

To Serve:
Defrost frozen meat and marinade. Cook together in a hot skillet until ckn is cooled through (5 min on each side for tenders). Serve over rice and steamed veggies. To turn marinade into a sauce, bring it to a boil on the stove and add 3 Tbs cornstarch mixed with 1/2 cup cold water (mix cornstarch with water before pouring into sauce or it will be lumpy). Stir until sauce thickens, then pour over rice. Garnish with sesame seeds.

Another option is to make this recipe by placing all ingredients in a slow cooker and cooking on low for 3 hours. Serve with rice and freeze leftovers.