Boneless Buffalo Chicken

1/3 cup honey
1/3 cup ketchup
1/2 t. chili powder
1/8 t. cayenne pepper
4 t. soy sauce
2 t. hot pepper sauce
1 t. cider vinegar
1/8 t. ginger
1/8 t. cumin
4 boneless, skinless chicken breasts

Cut chicken into 1/2 inch strips.  Combine all ingredients except chicken and mix well.  Add chicken and toss to coat well.  Cover and refrigerate for at least 30 minutes to marinate.  Heat large skillet until hot.  With slotted spoon, remove chicken from marinade.  Cook and stir for 4 minutes.  Add the rest of the marinade and cook for 6-7 minutes more or until sauce thickens and chicken is no longer pink.  Stir frequently.

Options:  
Serve with ranch dressing. 
Use chili sauce instead of  ketchup, chili powder, and cayenne pepper.

(From a Piggly Wiggly grocery store flyer)