Ginger-Glazed Chicken

3 tbsp. honey
3 tbsp. soy sauce
3 tbsp. balsamic vinegar or red wine vinegar
1 tsp. grated fresh ginger root
1 clove garlic, crushed or to taste
2 tsp. olive oil
1½ lbs. chicken breasts
salt and pepper to taste
1 tbsp. vegetable oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar,
ginger, garlic and olive oil. Season chicken with salt and pepper, and
place them into the dish. Cover, and refrigerate for 20 minutes to marinate.

Heat vegetable oil in a large skillet over medium-high heat. Remove chicken
from the dish, and reserve marinade. Fry for 4 to 6 minutes on each side,
turning only once, until no longer pink. Remove from skillet to a serving
platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the
mixture reduces to a glaze consistently. Spoon glaze over chicken, and
serve immediately