Heat a pan over medium heat.
With a fork, poke holes in 1.5 lbs of boneless, skinless chicken breasts to tenderize.
Place chicken in pan and cook for about 1-2 minutes per side, for a total of 4-5 minutes. Remove chicken from pan. Allow pan to cool slightly.
Over medium-low heat, melt 1.5 Tb unsalted butter. When melted, add 1 Tb fresh ginger (I use the ginger paste you can get in your grocer's veggie section—it's just as good) and sautee for about a minute.
Add 2 Tb soy sauce. Sauce will thicken. If it's too thick, add a little more butter and soy sauce.
Place chicken breasts in pan and cook through, alternating sides every 1-2 minutes. It's helpful to slide the breasts around in the pan to keep the sauce from reducing too far or burning.
** You can also cook this recipe with steak, and it's also very yummy.