Step 1

Poke a couple holes in each chicken tenderloins, carefully, using a fork or knife. Add them to a baggie with the oil, honey, soy and garlic. Seal up the baggie and move the marinade around the fully covered the chicken. Place in the fridge for at least 30 minutes or all day.

Step 2

Heat a medium pan over medium high heat. Once heated, add the entire baggie of chicken and marinade. Season the chicken with garlic salt.

Step 3

Bring the mixture to a boil. Flip and move the chicken around the sauce every 30 seconds or so.

Step 4

Once the pan gets dry, add the chicken broth, one tablespoon at a time. It will deglaze the bottom of the pan so that nothing burns. You can use water as well. Keep flipping and moving around the chicken until it is fully cooked and all the sauce is absorbed. It should only take 8-10 minutes.