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In a bowl combine soy sauce, sugar, mirin, garlic, ginger, and lemon juice.
Place chicken in the marinade, wrap with plastic wrap, and refrigerate for a minimum of 1 hour (it can be marinated in an airtight zip top bag for 24 hours).
Once marinated, set a large skillet on a medium-low heat and heat up the oil (or melt the butter).
Cook chicken for 5 to 6 minutes on one side and another 5 minutes on the other side.
Remove from the pan and set on a cutting board and slice into strip-like pieces.
Whisk cornstarch into the remaining marinade and pour into the same pan you used to cook the chicken.
Bring to a boil and reduce to a simmer, cook until the sauce reduces and thickens, about 5 to 7 minutes. Add in the sliced chicken, tossing to coat or pour on top of chicken before serving.
Serve over rice and garnish with sesame seeds if desired. Serve and enjoy.
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