Prepare the sauce by combining Water (1 cup), Soy Sauce (1/2 cup), Mirin (2 Tbsp), Honey (2 tsp), Brown Sugar (1/4 cup), Fresh Ginger (1/2 tsp), and Corn Starch (2 Tbsp). Stir well to break up any corn starch lumps.
Cut Boneless, Skinless Chicken Thigh (1 lb) into thin strips. Spoon 2 tablespoons of the teriyaki sauce mixture onto chicken. Stir to coat the chicken in the sauce.
Allow the chicken to marinate for at least 15 minutes.
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.
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add the chicken to the wok in a single layer.
Leave the chicken pieces untouched for about 30 seconds before flipping them over. Stir-fry the chicken until fully cooked.
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!