• First, I always think it's good practice to wash and clean your chicken thighs because you will want to remove the skin.
• Once you've finished properly cleaning the chicken, you cut the chicken into chunks.
• Add 1 tablespoon of vegetable oil, in a large pan over medium heat. Once your oil is warm enough you will begin to place your chunks of chicken thighs  into the oil.
• As you're waiting for your oil to warm up, you can began to chop up your 1/2 cup of green onion stem.
• Next we're going to sauté our chicken, so that it becomes light brown and crispy, while still preserving its texture, moisture, and flavor. As the chicken is sautéing,  I began to add the  1/2 cup of chopped green onion stem. 

Teriyaki Sauce

• Add 1/4 cup of teriyaki sauce (add more as needed for flavor), 3 tablespoons of Apple Cider Vinegar, or white vinegar, 1 teaspoon of sesame oil , and 3 tablespoons of brown sugar.  
• Then, add 1 teaspoon of cornstarch or flour,  mixed with 2 teaspoons  water for thickening.
• Once you've  poured in your teriyaki sauce, allow your chicken to simmer on low heat for about 10-15  minutes.
• *If you notice your sauce is too thick, you can add a little water.*