In a medium bowl, combine the fish sauce, ginger, soy sauce, honey, salt, and pepper; stir to mix everything well. Cut the chicken into long, slender strips (1/4 inch thick), add to the bowl, and toss to coat with the marinade. Set aside for 15 to 20 minutes or cover and refrigerate for up to one day.
Heat the oil in a 10-inch skillet over medium- high heat. Add the chicken and the marinade and cook, stirring occasionally, until the chicken strips are cooked through, about 3 minutes. Transfer the chicken to a plate, cover loosely, and let cool to room temperature (or refrigerate, covered, until ready to roll). Use in Summer Rolls.
nutrition information (per serving):
based on two rolls;
sat fat g