Heat the oil in a pan over medium until oil is heated.
Add the chicken and saute until golden brown and cooked through (internal temp reaches 165 degrees F) about 5 to 7 minutes on each side; and set aside.
Add the ginger and saute until fragrant, about 1 minute.
Add the lemon juice and zest, honey, stock, salt and pepper and reduce to thicken. Do a taste test here to make sure that the lemon and honey balance nicely.
Pour the honey lemon sauce over the chicken and toss to coat.
Recipe Notes
Recipe from http://www.closetcooking.com/2009/06/honey-lemon-chicken.html, retrieved May 2012.