Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic and ginger and toss for a few seconds to release their flavours. Add the chicken strips and leave to sear and brown for 190 seconds, then flip them over.
Add the sake and mirin and toss for a few seconds, then season with the light soy sauce, toasted sesame oil and sugar. Toss to combine well then add the spring onions and toss again to mix,
Transfer to a plate, sprinkle with the toasted black and white sesame seeds and serve with steamed broccoli and rice.