I used bone in chicken thighs with skin on but skinless and boneless should be fine, just reduce the cooking time by at least 5 - 10 minutes depending on amount. Marinate 6 chicken thighs for a few hours with cooking wine, soy or Maggi sauce, fresh ground pepper and dash of balsamic vinegar. Just before cooking, thinly coat with corn starch. Slice a chunk of fresh organic ginger into slivers (at least 1 tablespoon or more if you prefer a stronger ginger taste). Have ready ginger powder, cumin powder, and 1 tablespoon honey - note that ginger powder does not replace fresh ginger as it tastes completely different.
Heat olive oil in a skillet on medium high, add ginger, then brown chicken on both sides. By the time chicken is brown, some of the chicken oil would have come out onto the pan. Drain off oil. Return to heat, add marinade, enough chicken stock or water to half cover the chicken pieces, add ginger powder and cumin (sprinkle to taste), add honey to the sauce, cover and turn heat down to a simmer. Flip chicken pieces after 5 minutes and continue to simmer for another 10 minutes. Check to see if chicken is done after about 20 - 25 minutes from the start of cooking (it varies with the size of the chicken thighs).
When chicken is done, remove from skillet. Turn up heat to reduce sauce if it is too watery. The thickness of the sauce is key to keeping the chicken pieces coated for flavour. Flavour intensifies in leftovers!
