Garlic-Ginger Chicken Strips
4 skinless, boneless
en breast halves( 1 lb. total)
1/4 c. low-sodium soy sauce
1/4 c. dry sherry
1 tbsp. snipped fresh basil or 1 tsp. dried basil
6-8 cloves garlic, minced
1 tbsp. honey
2 tsp. grated gingerroot
1/2 tsp pepper
1/2 tsp. crushed red pepper
1/4 tsp. five-spice powder
Cut each
en breast half lengthwise into 4 long strips (I cut
into small serving pieces if serving as a main course). In a medium
non-metal bowl, combine all other ingredients. Mix well. Add
en pieces and cover with marinade. Let marinate for 30 minutes
at room temperature or 4-24 hours refrigerated.
Drain
en. Place
en pieces either on hot grill or on baking
sheet under broiler. Broil 4-5 inches from heat about 5 minutes or
until light brown. Turn and broil another 3-5 minutes until golden
brown and no longer pink inside. Serve warm
Garlic Ginger Chicken Strips
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