This is a speedy dish that takes very little effort to prepare and tastes amazing! Goes well with steamed rice and green beans.
Clean and dry the chicken, then pound it to about half an inch thickness.
Mix the soy sauce, water, honey/sugar, black pepper, salt, ginger and lemon juice together. Take 2 tbsp out of this mixture and pour it over the chicken and rub it in. Cover the chicken and refrigerate for 30 minutes or up to overnight.
In the meantime, prepare the teriyaki sauce. Put the remainder of the mixture into a pan and bring to a simmer while stirring regularly. Mix the cornflour with a bit of water and add it in to help thicken the sauce slightly.
When ready to prepare the chicken, have it out of the fridge to bring it to room temperature. Heat the 2 tbsp oil in a pan until very hot, then place the chicken pieces in a single layer and allow tocook without disturbing it for about 3 minutes until browned. Then flip and cook the other side for another 3 minutes.
Reduce the heat to medium and glaze the chicken pieces with some of the teriyaki sauce and cook, flipping the chicken pieces occasionally until cooked through and is nice and caramelised on the outside. Remove and slice into bite sized pieces. Drizzle some more of the teriyaki sauce on top and garnish with chopped green onions and a sprinkling of sesame seeds. Serve with the remaining sauce, rice or noodles and green beans or a vegetable of your choice.