1 lb. boneless, skinless chicken thighs/breasts
1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
2 tablespoons soy sauce
Combine the sauce ingredients and pat the chicken dry with paper towels.
Over medium high heat in a 10 inch skillet, pan sear the chicken in some oil. Reduce heat to medium.
Cook them on both sides in batches until browned, about 3-4 minutes per side or until center is no longer pink. Drain chicken on paper towels and remove any excess oil from the pan.
Reduce heat to medium-low and toss the chicken back in the pan.
Pour in sauce and bring to a gentle boil over medium-low heat until reduced. Flip the chicken to coat in the sauce fully.