The night before prepare the marinade by mixing mirin, soy sauce, rice vinegar, fresh grated ginger, pressed garlic, red chilli flakes, honey and the juice of 1 lime in a wide and shallow bowl. Add the chicken strips, mix well, cover with plastic wrap and refrigerate until the next day. Alternatively, you can marinade the chicken for three hours.
Before starting on the stir fry cut and slice all vegetables and have them ready to go.
Set a grill pan over high heat or a skillet and char the scallions for 1 minute on each side until you see char marks on it. Watch carefully not to burn delicate scallions. Remove and set aside.
Heat a large pan or a wok over medium high heat, add the vegetable oil. Take the chicken out of the marinade and brown over medium high heat for 2 minutes on each side. Do it in batches to avoid overcrowding and steaming. (Reserve the marinade, you should have approximately ⅔ cup/175 ml of marinade.) Once chicken is seared but not cooked all the way through, put it in a clean bowl and set aside.
To the same pan add sliced red onion, bok choy, yellow or red pepper and snow peas and stir fry oven high heat for 3 minutes until vegetables got a bit of colour on them but still crunchy.
Return chicken to the pan with the reserved marinade and bring to a boil, then add the cornstarch diluted in water and stir until thickened, continue simmering for 5 minutes, then add sesame oil, grilled scallions, stir to combine and take it off the heat. Serve sprinkled with sesame seeds with sticky white rice or noodles.