Pour 1 teaspoon oil in a frying pan and heat over medium heat. Saute mushrooms, green onions, and ginger 3 minutes.
Put mixture into a bowl and mix in 1 tablespoon teriyaki sauce.
Slice a horizontal pocket in, but not fully through chicken. Spoon 1 1/2 tablespoons of mushroom mixture into pocket.
Pour 1 teaspoon oil in a frying pan and heat over medium high heat. Cook chicken 6 minutes per side of until full cooked. Take chicken out of pan and reserve in a warm place.
Mix 2 tablespoons teriyaki sauce, orange rind and juice, sherry, and honey into the pan, scrape bottom of pan to release browned bits. Bring mixture to a boil. Cook 2 minutes or until mixture is reduced to 1/4 cup. Serve sauce with chicken and top with green onions.