Cur chicken breasts into 1 inch cubes.

Heat pan then add oil. Saute chicken on all sides till browned, 5-10 minutes. Remove from pan.

Add scallions, shallot, ginger and garlic. cook for 1 minute being careful not to burn garlic. Pour in mirin and white wine. Reduce by half.

Reduce heat to low. Whisk in remaining ingredients except butter. Cook for 1 minute.

Now add the butter chunks, a few pieces at a time, shaking the pan and stirring. As butter melts and is incorporated into the sauce, add more until butter is gone. Return chicken to pan with any accumulated juices and cook on low for 10 minutes or so til chicken is cooked and heated al the way through. Serve with coconut rice.