Stir-Fried Chicken with Honey and Ginger

Recipe by National Chicken Council

National Chicken Council

Ingredients

1 1/2pounds to 1-3/4 lb chicken thighs, boneless and skinless, cut into 1-inch slices; 2tablespoons canola oil; 1tablespoon light soy sauce; 1/4cup sliced green onions
Marinade:: 1/4cup honey; 2tablespoons light soy sauce; 2tablespoons rice wine vinegar; 2tablespoons ginger, finely diced; 1tablespoon fish sauce; 2teaspoons dark soy sauce; 2teaspoons Chinese five-spice powder; 1/2teaspoon sesame oil

In large bowl, combine all ingredients for marinade. Stir well. Add chicken pieces, cover with plastic wrap, and marinate in refrigerator 8 hours or overnight.
In large sauté pan or wok, warm canola oil. Add chicken and one-half of marinade mixture. Stir-fry for two minutes over high heat. Reduce heat to medium-high and continuing stir-frying until cooked through, about another 3 minutes. Chicken will be slightly caramelized.
Arrange chicken on platter and top with sliced onions.

Adapted from Simple Chinese Cooking by Kylie Kwong, Penguin Group, 2006.