Cut chicken thighs into bite-sized pieces.
Chop mizuna (or any other greens such as lettuce or baby greens).
Heat the oil in a pan and cook (1) on both sides. When it is cooked through, wipe off excess oil in the pan. Add (A) continue cooking until the sauce thickens.
Serve (2) and (3) on a plate. Sprinkle sesame seeds on top (optional).
