Bulgogi marinade: 1/2 c
soy sauce. 1/4 c
rice vinegar (if you do not have, use a mild vinegar such as malt. Wine will also do, as will sherry or vermouth). A bit of sugar. A tsp of dried pepper flakes. A tsp of sesame seeds, or a 1/4 tsp of toasted
sesame oil. Since it is chicken breasts, you don't need to marinade for long (a couple of hours is plenty). This is a very forgiving marinade. For example, I've used honey and all sorts of jams and jellies instead of sugar, and almost any kind of pepper (for example, if I have a jalapeno in the fridge or cayenne in the garden, I'll use that).
Stir-frying the meat is always a good option too. As is southern-style barbecue. I know that it is probably a sacrilage, but I love barbecue on a bed of lettuce.