1/4 cup of light soy sauce
3 tbsp of some prepared spicy brownish mustard
1 tbsp firm compacted brown sugar
1/2 tsp of fresh grounded ginger
1 tbsp of sesame seeds
1 onion thinly sliced up
1 garlic clove cut in half
2 tbsp of vegetable oil
4 chicken breast around halfs and all skinned boneless,
1 spinach and pepper sautéed

Directions:

In small to medium bowl, whisk off all together the soy sauce, mustard, sugar and also the ginger; then set aside.

In a bigger bowl,  and a non stick frying pan, place over high heat and toast the sesame seeds till its golden brown, and toast for about 4 minutes; then remove it from the frying pan and set aside to one side.
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In the same frying pan, sautée the onion and garlic in oil till it is soft, and about 5 minutes later or untill it is desired of your of your liking. Then discard the garlic tilclove halves.
Then add the chicken and soy sauce mixture to frying pan. Then cover and simmer and turning over chicken over at least once or till the chicken is cooked through with.

In the meantime, prepare spinach and pepper sautéed. To serve, place the chicken on a platter then pour the sauce and vegetables all over the chicken and sprinkle it with sesame seeds. Then place the  sauteed mixture on to the platter and then you can Garnish with scallion decorations or some miny leaves.