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Garlic Ginger Chicken Strips

By: Candy Snyder

"Writes Candy Snyder from Salem, Oregon, 'Whether you serve these moist and tender chicken strips as an appetizer or main dish, they're sure to satisfy your hungry bunch. The five-spice powder and red pepper flakes add a bit of zip.'"

Rate/Review | Read Reviews (4)

What to Drink?
	Sauvignon Blanc

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 cup sherry, or chicken broth
1/4 cup reduced-sodium soy sauce
3 garlic cloves, minced
1 tablespoon honey
1 tablespoon minced fresh basil
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch strips

Directions

In a bowl, combine the first nine ingredients. Remove 3 tablespoons for basting; cover and refrigerate. Place chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat. Refrigerate for at least 4 hours.
Drain and discard marinade. Broil chicken 3-4 in. from the heat for 3 minutes; turn strips over. Baste with reserved marinade. Broil 4-5 minutes longer or until chicken juices run clear, turning occasionally.

Footnotes

Nutritional Analysis: One serving equals 166 calories, 1 g fat (trace saturated fat), 66 mg cholesterol, 681 mg sodium, 7 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchanges: 3 lean meat.