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In a medium sized bowl, whisk together the soy sauce, sake, mirin, and honey until everything is well combined. Set this aside.
Dice the chicken breasts into 1-inch pieces.
Heat the oil in a large saute pan or wok over medium-high heat. Add in the chicken and let it cook for 1-2 minutes on one side, until nice and golden. Season the chicken with salt and pepper.
Stir fry the chicken, flip it over, and cook the other side for another 1-2 minutes. You don't want it cooked through at this stage, just seared on the outside.
Give the sauce a quick whisk and add it to the pan along with the minced ginger and garlic. Stir the sauce with the chicken and let it simmer for 4-5 minutes until the sauce has reduced and thickened.
Serve on top of a fresh bed of rice and a side of steamed broccoli. Garnish with diced green onions and sesame seeds.