Step 1

Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness.

Step 2

In a large glass bowl, whisk together the fish sauce, soy sauce, lime juice, canola oil, brown sugar, chile-garlic paste, sesame oil, scallion whites and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinate in the refrigerator for at least 2 or up to 4 hours.

Step 3

Preheat a grill or grill pan over medium-high heat until hot.

Step 4

Remove the chicken from the marinade and transfer to a paper towel-lined baking sheet. Use paper towels to dab off some of the marinade.

Step 5

Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve.