Ingredients
1/2 cup honey
5 tbsp. plus 1 tsp. soy sauce
4 tbsp. rice wine vinegar
4 tbsp. ginger, finely diced
2 tbsp. fish sauce
4 tsp. Chinese five-spice powder
1 tsp. sesame oil
3-1/2 lbs. chicken thighs, boneless and skinless, cut into 1-inch slices
4 tbsp. canola oil, divided
2 tbsp. soy sauce
1/4 cup sliced green onions
hot cooked rice

Directions
In a large bowl, combine the honey, soy sauce, vinegar, ginger, fish sauce, five-spice powder and sesame oil. Stir well. Add the chicken pieces, cover with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.

Working in two batches, in a large saute pan or wok, warm 2 tablespoons of canola oil. Add half of the chicken and half of the marinade. Stir fry for 2 minutes over high heat. Reduce the heat to medium high and continue stir frying until the chicken is cooked through, about another 3 minutes. The chicken will be slightly carmelized. Add the remaining 2 tablespoons of oil and repeat with the second portion of chicken and marinade.

Arrange half of the cooked chicken on a platter, top with the sliced onions and serve with rice. Tightly wrap or cover the remaining cooked chicken and refrigerate for later use. You can also use the leftover chicken to make Chinese Chicken Salad. Makes 4 servings and 4 leftover servings.