Gather all the ingredients.
Cut about 1/8 of the onion and set aside.
In a stove top pot or Teflon frying pan, add Japanese sake and bring to boil. Let it boil for 15 seconds, remove from heat and then set aside.
In a food processor or blender, add in all the ingredients for the sauce, Ponzu, boiled sake, onion, Swerve/Monkfruit, garlic cloves, neutral oil, Toasted Sesame Seeds and pulse until evenly blended. Set aside.
Cut chicken into 1/2 x 1/2 cube size bites and set aside.
Finely chop green onions and set aside.
Prepare a bed of your favorite leafy greens on a serving plate.
Add 1 tbsp of neutral oil into a large Teflon frying pan on high heat and bring up to temperature (about 1 minute). Once up to heat, reduce to medium high, add the cubed chicken, sprinkle salt and black pepper and cook for 3-4 minutes occasionally stirring until chicken is browned.
Once chicken is browned, pour about 3/4 of the sauce, cook for an additional 10-15 seconds and then transfer on top of leafy green bed, along with any leftover juices from the fry pan.
Pour remaining sauce over final plate and top with a sprinkle of chopped green onions.