I might make a double batch. To make it, you need soy sauce, sesame oil, rice vinegar, sugar, fresh minced garlic and black pepper. If you eat gluten-free, like me, just swap the soy sauce for tamari.

Turn the chicken in the sauce, cover the skillet, and simmer for 5 minutes more. Remove the lid, and cook, stirring often, for 2 to 3 minutes, or until the sauce is thick and sticky.