With the vegetables and rice cooking and the teriyaki sauce/glaze prepared, it's now time to start on the chicken. One mistake I made when I first attempted to cook this was using the incorrect cut of chicken. You'll want to use chicken thighs for this. Although other cuts will taste ok, chicken thighs contain more flavor due to their fat content and the meat crisps up nicely, which is what we're looking for. Make sure to buy boneless, skinless chicken thighs. I use about 1.5 lbs for 4 servings. Cut up the thighs into bite size pieces, season with the following spices, and mix together with your hands:

1 TB Powdered Ginger (Again, you can use freshly grated ginger if you would like)

1 TB Garlic Powder (Again, not garlic salt! the sauce will provide all the saltiness we need)

1 TB Chinese 5 Spice

Place a large non stick pan onto the stove with the heat on high. Add 1 TB of both Sesame Oil and Olive oil to the pan. Once the oil is shimmering, add a single layer of the seasoned chicken to the pan. I usually do this in two batches because there needs to be space between the pieces to get everything cooked right. Cook one side until brown and crispy and flip. Continue cooking the chicken until it's golden brown and crunchy. Drain the meat, retain the oil, and do the second batch. Once all of the chicken is cooked, drain all of the oil from the pan.