Garlic Ginger Chicken Strips

Sharon123's Note:

These are great as appetizers or a main meal! They are full of zip! Adapted from Light & Tasty magazine. This recipe can be frozen!

• Total Time: 17 mins
• Prep Time: 7 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ¼ cup sherry wine (or chicken broth)
• ¼ cup soy sauce
• 4 garlic cloves , minced
• 1 tablespoon honey
• 1 tablespoon minced fresh basil (or 1 teaspoon dried basil)
• ½ teaspoon ground ginger (or 2 teaspoons minced fresh gingerroot)
• ½ teaspoon Chinese five spice powder
• ¼ teaspoon crushed red pepper flakes (optional)
• ¼ 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.

Reviews

[Gabby LSW]

I had some chicken breasts from a 3 lb bag I had used for another recipe. Mixed the marinade using chicken broth and dried basil. Put it in a quart freezer bag with the frozen chicken and put it in the freezer. Probably took 5-7 minutes to put together (I was putting another sauce together with some of the same ingredients and both took me less than 15 min). I took it out of the freezer one morning on my way to work. When I got home, I put in the oven and fixed some rice and veggies. He loved it! It is definitely a 'keeper' and is being prepared this weekend for the freezer.

[Al Al]

I wasn't sure what to expect, having never used five spice powder before, but since we love ginger and garlic, I though I would give it a try! It was delicious and we will definitely be making this again! I used dried basil, fresh ginger (pressed through the garlic press), and subbed vegetable broth for the sherry, since I had some to use up. the chicken looked a little dry when it was done broiling, but it was actually VERY moist and tasty. And the leftovers were really good in fried rice. :) THanks for posting!

[justcallmetoni]

Wouldn't change a thing here. These were so easy and just delicious. I did include the pepper flakws which added some zing without making them hot. It was too hot to turn on the broiler for 2 servings, so I cooked the chicken on my George Foreman. With the small strips 2.5 minutes was perfect. Thanks Sharon!