1 tablespoon olive oil
1 onion, cut into wedges
1/2 lb. stir fry mix
1 tablespoon sesame oil
1 lb. chicken thigh fillets, skinless and boneless, cut into bite sized pieces
1/4 cup soy sauce
1/4 cup light brown sugar
2 tablespoons rice wine vinegar or apple cider vinegar
2 tablespoons mirin (or 2 tablespoons white wine or rice vinegar plus 1/2 teaspoon sugar)
2 teaspoons minced garlic (or 2 cloves garlic, minced)

Stir fry onion and stir fry mix with 1 tablespoon oil until just starting to turn vibrant in color. Add 2 tablespoons water, reduce heat to medium, and stir fry until cooked to your liking (tender-crisp). Remove vegetables from pan and set aside.

Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan. Stir fry chicken, stirring occasionally until lightly browned and crisp.

In a small bowl whisk together the soy sauce, brown sugar, vinegar, mirin and garlic to combine. Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze.

Serve over steamed rice.