Prep the chicken: Pat chicken dry and cut into bite-size pieces or keep thighs whole for a more traditional style. Season lightly with salt and pepper.

Mix the sauce: In a small bowl, whisk 1/3 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake (or water), 2–3 tablespoons brown sugar, 1 teaspoon grated ginger, and 1 minced garlic clove. Taste and adjust sweetness or saltiness. Set aside.

Optional cornstarch slurry: For a thicker glaze, mix 1 teaspoon cornstarch with 1 teaspoon water. Don’t add it yet—save it for later.

Heat the pan: Place a large skillet over medium-high heat. Add 1 tablespoon neutral oil once hot.

Sear the chicken: Add chicken in a single layer. Cook without moving for 3–4 minutes to brown. Flip and cook another 3–4 minutes until nearly cooked through. Remove excess fat if needed.

Add aromatics: Add remaining garlic and a bit more ginger to the pan. Stir for 20–30 seconds until fragrant.

Glaze with teriyaki sauce: Pour the sauce into the pan. Reduce heat to medium. Let it bubble and thicken for 2–3 minutes, turning the chicken to coat.

Thicken if needed: If the sauce is thin, add the cornstarch slurry and simmer 30–60 seconds until glossy and clingy.

Finish: Drizzle in 1/2 teaspoon sesame oil for aroma. Taste and adjust with a splash of water if the sauce is too intense.

Serve: Top with sliced green onions and sesame seeds. Serve over hot rice with steamed broccoli or your favorite greens.