In a small bowl whisk together 1 tbsp low-sodium soy sauce, 1 tbsp mirin, 2 tsp brown sugar, grated ginger, minced garlic and 1 tsp sesame oil until sugar dissolves.

Reserve 2 tablespoons of the marinade for later to finish the sauce. Add the cut chicken pieces to the remaining marinade, toss to coat, and let sit 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and cook, stirring occasionally, until golden and cooked through, about 5–7 minutes depending on piece size.

While chicken finishes, mix a cornstarch slurry by stirring 1 tsp cornstarch and 1 tbsp water until smooth. Pour the reserved 2 tablespoons marinade into the skillet, add the slurry, and simmer 1 minute until the sauce thickens and glazes the chicken. Remove from heat and set aside to cool slightly.

Sesame Teriyaki Dressing

In a jar or small bowl combine 3 tsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, 2 tbsp neutral oil, 1 tbsp honey, 1/2 tsp grated ginger, 1/2 clove minced garlic and 1 tsp toasted sesame seeds. If you want heat, add sriracha to taste (start with 1/4 tsp). Whisk or shake vigorously until emulsified. Taste and adjust: add more honey to sweeten or more vinegar to brighten.

Salad Assembly (Chop Suey Mix & Greens)

In a large bowl combine 6 cups mixed salad greens and 2 cups chop suey mix (shredded cabbage, bean sprouts, julienned carrots, snow peas). Add thinly sliced red bell pepper, sliced cucumber, and sliced scallions. Toss gently to combine.

Pour about half of the sesame teriyaki dressing over the salad (reserve the rest to serve on the side). Toss lightly so the vegetables are evenly coated but not soggy. Taste and add more dressing if desired.

Add the warm glazed teriyaki chicken on top of the dressed salad and toss briefly to distribute. Warm chicken will slightly wilt the greens for better flavor melding.

Toppings & Finish

Scatter won ton crisps over the top of the salad for crunch. Sprinkle extra toasted sesame seeds and roughly chopped cilantro leaves (about 1/4 cup) across the salad.

Serve immediately with remaining dressing on the side and lime wedges for squeezing, if using.