Step 1

Place chicken in zippered plastic bag with 1/2 cup Teriyaki sauce, press air out of bag and close. Refrigerate 4 hours, or overnight.

Step 2

Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add chicken and cook 5 minutes or until cooked through.

Step 3

For saucier chicken, add remaining 1/4 cup Teriyaki sauce; cook 2 minutes or until sauce is thickened and coats chicken.

Step 4

Top with green onions and sesame seeds and serve.