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Garlic Ginger Chicken Strips
At a Glance
- Prep
- 15 minutes
- Cook
- 12 minutes
- Total
- 17 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Asian-inspired
Cooking Method
- Broil
Difficulty
- Easy
Dietary
- High protein
- high-protein
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Garlic Ginger Chicken Strips brings together 1/4 cup sherry wine (or chicken broth), 1/4 cup soy sauce, 4 garlic cloves, minced in a practical dish for home cooking. It takes about 17 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 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
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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.
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