Toss Gardeine strips with salt, pepper and garlic powder.
Heat skillet over medium-high heat with 1 Tbsp oil. Saute strips for 5 to 7 minutes.
Move chick'n to the perimeter of the pan. Add garlic and saute for 1 minute.
Add the honee, water, vinegar and soy sauce and cook until the sauce reduces down and thicken slightly approximately 3 to 4 minutes.
Remove skillet from heat and let sit for 5 minutes before serving to allow the sauce to thicken.
Serve over rice accompanied by Chinese greens of choice.
NO RULES: Use any greens or vegetables you prefer.*MAKE IT COMPLETE!: I served it over rice accompanied by sauteed yu choy sum (sprinkled with salt and red pepper flakes). **STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in the microwave or on the stovetop, with a splash of broth or water if needed to keep it from drying out.***SERVING: This recipe yields 32 grams of protein for each serving.