Ingredients
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1/4 cup sherry wine (or chicken broth)
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1/4 cup soy sauce
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4 garlic cloves, minced
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1 tablespoon honey
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1 tablespoon minced fresh basil (or 1 teaspoon dried basil)
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1/2 teaspoon ground ginger (or 2 teaspoons minced fresh gingerroot)
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1/2 teaspoon Chinese five spice powder
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
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1 lb boneless skinless chicken breast, cut into 1 inch strips
Instructions
- 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.