Garlic Ginger Chicken Strips |
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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 4 |
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These are great as appetizers or a main meal! They are full of zip! Adapted from Light & Tasty magazine. This recipe can be frozen! Ingredients:
1/4 cup sherry wine (or chicken broth) |
1/4 cup soy sauce |
4 garlic cloves, minced |
1 tablespoon honey |
1 tablespoon minced fresh basil (or 1 teaspoon dried basil) |
1/2 teaspoon ground ginger (or 2 teaspoons minced fresh gingerroot) |
1/2 teaspoon chinese five spice powder |
1/4 teaspoon crushed red pepper flakes (optional) |
1/4 teaspoon pepper |
1 lb boneless skinless chicken breast, cut into 1 inch strips |
Directions:
1. Combine the first nine ingredients in a bowl. Remove 3 tablespoons for basting; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal the bag and turn it around to coat it thoroughly. Refrigerate for at least 3 hours.
2. Drain and discard the marinade. Broil the chicken strips 3 -4 from the heat for 3 minutes; then turn the strips over. Baste with reserved marinade. Broil 4-5 minutes longer or until chicken juices run clear, turning occasionally. Remove from oven and serve. Enjoy!
3. To freeze: Place chicken and marinade in a freezer bag. Seal, label and freeze.
4. To serve: Thaw overnight in the fridge and cook as directed.
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