Start by slicing your chicken breasts in half. If you are using chicken cutlets or tenders, skip this. Then in a large bowl, whisk together the soy sauce, orange juice, rice wine vinegar, freshly grated ginger and pressed garlic. Add the sliced chicken to the bowl and push it down so the marinade covers the chicken. Then cover the bowl with plastic wrap and pop it the fridge for half an hour.

When you are ready to cook the chicken, heat the sesame oil up in a grill pan or skillet over medium to medium high heat. Cook the chicken for 5 to 7 minutes on the first side, and then flip and cook the chicken another 5 to 7 minutes on the second side, or until the inside of the chicken reaches 165.