These are great as appetizers or a main meal! They are full of zip! Adapted from Light & Tasty magazine. This recipe can be frozen!
- 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
- 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.
- 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!
- To freeze: Place chicken and marinade in a freezer bag. Seal, label and freeze.
- To serve: Thaw overnight in the fridge and cook as directed.
These were very easy to make and we had very tasty dinner! Followed as directed, this is a snap! I'm surely going to try them for my OAMC soon enough. Served with rice, they made a delicious meal! Thanks so much for sharing, Sharon123!
This is so easy to prepare and delicious to eat! I used chicken tenderloins and cut them in half. Cooked them on the George Foreman grill for about 3-4 mins. They were nice and tender. Thanks for posting. Made in honor of Sharon's DH.
Yummmmy...this was SO delicious! I used chicken stock and fresh ginger and basil in my version and marinated overnight,before cooking the strips on an indoor electric chargrill hotplate. They turned out beautifully tender and packed full of flavour...and tasted a little like a chicken version of Chinese Char Siu,which in my household (I'm half Chinese!) is no bad thing! We served it on top of a fresh,crisp salad,and enjoyed it no end. Thank you Sharon,for a fabulously tasty and simple recipe,that I will be using again!!