Step 1

Prepare the sauce by combining Water (1 cup), Soy Sauce (1/2 cup), Mirin (2 tablespoon), Honey (2 teaspoon), Brown Sugar (1/4 cup), Fresh Ginger (1/2 teaspoon), and Corn Starch (2 tablespoon). Stir well to break up any corn starch lumps.

Step 2

Cut Boneless, Skinless Chicken Thigh (1 pound) into thin strips. Spoon 2 tablespoons of the teriyaki sauce mixture onto chicken. Stir to coat the chicken in the sauce.

Step 3

Allow the chicken to marinate for at least 15 minutes.

Step 4

Heat the teriyaki sauce in a small saucepan over medium-high heat, stirring frequently. As the sauce starts to boil, stir constantly as it thickens. Remove from heat and set aside.

Step 5

Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. Add the chicken to the wok in a single layer.

Step 6

Leave the chicken pieces untouched for about 30 seconds before flipping them over. Stir-fry the chicken until fully cooked.

Step 7

Transfer chicken to a serving plate. Garnish with Scallion (to taste) and Toasted White Sesame Seeds (to taste). Serve the chicken and sauce separately, or drizzle the sauce over the chicken. Enjoy!