I use a small wok for most of my Pesach cooking. One great way to use it is for chicken cut in 8 or chicken thighs. The wok is just the right size for 4 chicken thighs. I like to use apricot or cranberry based chicken sauce, half a bottle or about 9 oz. To shorten the cooking time, cover with a narrow, tight fitting lid that should rest about half an inch above the chicken.
Chag Kasher V'Sameach!