In a dish, whisk together the ginger, pepper, and onion powder.

Add the garlic and mix again.

Add the wet ingredients and brown sugar, whisk to combine.

Heat the saucepan to medium heat and bring the sauce to a boil.

Once it starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid.

Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture.

Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken.

This can take up to 10 minutes, or as little as 1-2 minutes.

Remove from the heat and set aside to cool completely.

Meanwhile, place chicken breasts in a ziploc bag and store in the fridge until the sauce is cool.

Once cool, pour half of the sauce in with the chicken and marinate for 1 hour or overnight for ultimate flavor. *See note for freezer instructions.

Place remaining marinade in a jar and store in the fridge.

Heat a grill to medium high heat.

Once hot, add the chicken and turn to medium heat.

Cook for 5-6 minutes and turn over, baste the chicken with the remaining sauce and cook for 5-6 more minutes.

Remove from the grill and let rest with tin foil sitting over it (not wrapped in foil) for 3 minutes and then slice and serve.

We like ours over rice with freshly steamed or sautéed veggies. Serve with remaining sauce.