Mix Water (1 cup), Soy Sauce (1/2 cup), Fresh Ginger (1/4 teaspoon), Mirin (2 tablespoon), Brown Sugar (4 tablespoon) and Honey (1 tablespoon) in a small pot over medium heat.
Stir constantly so it does not burn.
Right before it starts to bubble, add Corn Starch (2 tablespoon) and Water (4 tablespoon) mixture.
Keep stirring and let it boil very gently till sauce thickens. Set aside to cool
Heat Cooking Oil (2 tablespoon) in a wok. When wok is hot, add Boneless, Skinless Chicken Thigh (1 pound).
Stir-fry until fully cooked. Don't over-stir. Turn off heat.
Coat the chicken with teriyaki sauce in the wok. Don't drown the chicken in the sauce, just coat it.
Garnish with Toasted White Sesame Seeds (to taste) and Scallion (to taste).
Serve with White Rice (to taste) and extra teriyaki sauce. Enjoy!