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Garlic Ginger Chicken Strips Recipe

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."
TOTAL TIME: Prep: 5 min. + marinating Broil: 10 min. 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 or 1 teaspoon dried basil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/4 teaspoon pepper
  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips

Directions

  • 1. In a large resealable plastic bag, combine the first nine ingredients. Remove 3 tablespoons for basting; set aside. Place chicken in bag. Seal and turn to coat. Refrigerate for at least 4 hours. Cover and refrigerate reserved marinade.
  • 2. 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. Yield: 4 servings.

Nutritional Facts

4 ounce-weight: 166 calories, 1g fat (0 saturated fat), 66mg cholesterol, 681mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 27g protein.

Reviews for Garlic Ginger Chicken Strips

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MY REVIEW
queenzookie User ID: 5427908 230916
Reviewed Aug. 8, 2015

"I didn't care for these. I think basil is the wrong spice, and the recipe calls for too much 5 spice powder. Also, it would probably be a lot better saut?ed in oil than broiled. I will not make again."

MY REVIEW
goodcookn User ID: 8130407 224984
Reviewed Apr. 17, 2015

"I made this for my roommate. Simply put...it was wonderful!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.