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* Note 1: Chicken wings are best for this and will create the stickiest chicken, but I have used skinless boneless chicken thighs or breasts, cut into thin strips and even a whole cut up fryer.
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Adjust cooking time according to the pieces used.
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Dark meat is more forgiving than skinless boneless chicken breast and can simmer for quite a while.
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*Note 2: Ginger root should be sliced and pieces should look like coins.
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Fish them out before serving.
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If you dont want to mess with that, then mince them very fine or grate with a microplane.
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Heat oil in large nonstick skillet or wok over medium high to high heat.
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Add chicken and brown on each side about 5-10 minutes.
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Add ginger coins (or mince) and green onions, then pour on the honey, soy and wine.
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Bring to a simmer, reduce heat, cover pan and cook until chicken is tender.
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This will take approximately 30 minutes.
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The sauce tends to be very thin, but flavorful.
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If you feel you dont have enough sauce then doubling or even tripling the sauce ingredients (soy/honey/wine/ginger/green onion) doesnt have a negative effect on the overall results, except you will have a lot of liquid!
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If you prefer your sauce to have some thickness then thicken with a standard cornstarch slurry.
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(About 1 Tablespoon of water and 1 Tablespoon of corn starch mixed until smooth, then added to the simmering liquid stir until thickened).
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Make sure you fish out those ginger coins before serving!
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I hope you kept track of how many you put in!
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Serve over white rice.
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This recipe can be made ahead and kept warm in a crock pot for several hours.
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We often take this to family potlucks.
