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Heat oil in a large skillet.
Saute chicken over medium high heat until browned on the outside and cooked through.
Remove the chicken from the pan and set aside.
In the same pan the chicken was cooked in add the soy sauce, mirin, brown sugar, sesame oil, ginger, garlic and fish sauce.
Bring to a boil and reduce heat and simmer the sauce for 2-3 minutes.
In a small bowl mix together the cornstarch and water.
Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
Add chicken back to the pan and toss to coat the chicken with the sauce.