Combine soy sauce, brown sugar, honey, sesame oil, garlic, ginger, and black pepper in a large mixing bowl.

Incorporate chicken slices into the marinade and refrigerate for 30 minutes to allow protein tenderization and flavor penetration.

Preheat a wok or heavy skillet with vegetable oil over medium-high heat until the oil reaches its shimmering point.

Sauté chicken in batches to ensure proper Maillard reaction and prevent liquid accumulation in the pan.

Cook until the internal temperature reaches 165°F (74°C) and the sugars in the marinade have caramelized the exterior.

Remove from heat and garnish with thinly sliced green onions and toasted sesame seeds.