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Marinate the chicken: Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage. Cover and marinate in the fridge for 10 minutes.
Prep the vegetables: Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside. (If you’re using fresh lemon, adding some lemon zest will brighten up the dish.)
In a large wok (or pan), heat 2 tablespoons of oil over high heat. Once it gets nice and hot, add the marinated chicken, spread it out in a single layer, and sear for 1 minute or until the bottom turns golden brown. Flip and stir-fry for another 3 to 4 minutes or until cooked through. Remove from the wok and set aside.
In the same wok, melt 2 tablespoons of unsalted butter over medium-high heat. Add the garlic and the white parts of the green onions. Sauté for 1 to 2 minutes or until the garlic starts turning golden.
Give the sauce a quick stir and pour it in. Stir for 30 seconds or until the sauce thickens and becomes shiny.
Add the chicken back in and toss until everything is evenly coated. (If you want some heat, add a pinch of chili flakes.)
Sprinkle with the green onions and sesame seeds. Serve it on its own and over hot rice. Enjoy!