Teriyaki Chicken Imperial

1. Remove skin and bones from chicken breasts.
2. Cut into 18-20 strips.
3. Seasoni chicken lightly with salt.
4. Combine ginger, soy, mirin, sesame oil, and garlic-mix well divide marinade in two. Add chicken to half of marinade.
5. Cover and chill for 4-24 hours.
6. Heat 2-3 tablespoons oil in a large heavy skillet, over a high flame.
7. Add chicken and saute for 10 seconds on each side, until browned.
8. Remove to a platter.
9. Combine reserved marinade, lemon zest, and minced scallions add to hot skillet.
10. Heat and stir until reduced and quite thick.
11. Spoon over chicken.
12. Serve warm.