Chicken thighs: Cut off fat, spread them out (butterfly) where necessary. Cut into medium pieces (halves)

In a bowl, mix the sauce: soy sauce, wine, honey. Taste and adjust.

Marinate chicken in sauce for about 30 minutes or more.

In pan with oil, fry the ginger and garlic for 1-2 minutes.

Fry each piece of chicken for about 6 minutes (3 minutes each side turning every minute). Set aside.

Add remainder of the marinate into the pan and bring to boil. Add water as necessary and de-glaze the pan.

Cut the chicken into bite size slices and add back into the pan. Simmer for 2 minutes.

Take out the chicken separate from the sauce. Keep the sauce in another container for serving with the chicken.