1. Combine all ingredients except the chicken and stir until the sugars have dissolved. Cover the chicken with the marrinade, cover and allow to marinate in the fridge for 24 hours.

2. Transfer the chicken and marinade to a large heavy nonstick pan. Bring to a boil over medium heat. Cover, reduce heat to low and simmer for 10-15 minutes, stirring occasionally.

3. Ensure the chicken is cooked, remove from the pan and place in oven to keep warm.

4. Increase heat to medium and cook the marinade until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken. Return chicken to the skillet, coat it with the sauce. Serve immediately.