Step 1

On a large cutting board pound the chicken to 1/4 inch thickness using a meat tenderizer. Place the chicken in a large gallon size zip bag.

Step 2

In a medium bowl, whisk together the honey, coconut aminos, garlic, and ginger. Add the sauce to the chicken and seal. Toss to combine. Refrigerate the chicken for 30 minutes to 2 hours to marinate, or overnight for a stronger flavor.

Step 3

In a large skillet, heat oil over medium-high heat. Working in batches, add the chicken and cook about 3 minutes per side. Reserve the marinade. Once the chicken is browned on the outside and cooked through remove from the skillet and set aside onto a plate.

Step 4

Pour the reserved marinade in the skillet and bring to a low boil. Reduce the heat to low, and simmer for about 2 minutes or until the sauce is thickened. Remove the skillet from heat and add the chicken. Toss to combine.

Step 5

Serve with rice.