Instructions: Unroll chicken thighs, trim off fat and slice each into 2 long pieces.

Shake chicken pieces and flour in a closed plastic bag to coat.

Heat oil in a large non-stick skillet over medium-high heat. Cook chicken 3-4 minutes per side uintil lightly browned on the outside but still slightly pink in the centers.

Meanwhile, mix juice, honey, soy sauce, ginger and garlic. Pour over chicken. Cook, stirring a few times, 1-2 minutes until chicken is no longer pink in the centers and sauce thickens slightly. (If sauce becomes too thick, stir in up to 1/4 c. water).

NOTE: I use boneless chicken breasts and it works fine and use the sauce

(if not too thick) on rice.

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