First make the sauce by heating up dark soy sauce and sugar in a saucepan for a few minutes stiring occasionally until the sugar and dissolved the the sauce becomes gloopy. Take off heat and leave to cool.

Cut chicken breasts into small squares. Rub light soy sauce and ground ginger into ginger in a bowl and put in fridge for half an hour or more if you have time.

Heat a wok or frying pan for a few minutes then add vegetable oil (it may smoke but thats okay) then add more vegetable oil and add chicken and leftover soy sauce. Add more sesami seeds if prefer and cook chicken properly till brown then add spinach and cook for 5 minutes

Serve with rice or noodles and shredded carrots and terriyaki sauce