Step 1

Combine the first 7 ingredients in a large dish with a lid. (I used a 9x13 pyrex dish) Then add the chicken. Cover and refrigerate for 2 hours, up to overnight.

Step 2

Heat oil over medium-high heat in a large skillet. When the oil is hot, add the chicken to the pan (reserving the marinade) and brown it on all sides.

Step 3

Stir in water and reserved marinade and bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes.

Step 4

Serve the chicken topped with cooking sauce, sesame oil, sesame seeds and green onions.