-
1
Bring the soy sauce and honey to a simmer in a small saucepan over medium heat, stirring often until the honey has completely dissolved, about 5 minutes.
-
2
Add the ginger, stir to combine, remove from the heat, and set aside.
-
3
If using chicken breasts, place them on a cutting board and cover with a sheet of plastic wrap.
-
4
Use a meat mallet or a frying pan to gently pound them to a 1/2-inch thickness.
-
5
Cut each in half so you have 4 pieces roughly the same size.
-
6
(If using chicken thighs, no need to pound or cut.)
-
7
Season both sides of the chicken with pepper.
-
8
Heat the oil in a large frying pan over high heat until shimmering.
-
9
Add the chicken in a single layer and cook without disturbing until browned, about 3 minutes.
-
10
Flip and cook the second side until browned, about 3 minutes more.
-
11
Reduce the heat to medium, slowly pour in the reserved sauce, and cook, flipping the chicken occasionally to coat in the sauce, until cooked through, about 3 minutes.
-
12
Transfer the chicken from the pan, letting the excess sauce drip off, to a clean cutting board.
-
13
Reduce the sauce in the pan over medium heat until slightly thickened, about 3 minutes more.
-
14
Slice the chicken crosswise into 1/2-inch pieces.
-
15
Place on a serving dish, top with the sauce, and sprinkle with the scallions.
