Garlic Ginger Chicken Strips

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

Directions

1. 1

   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.

2. 2

   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!

3. 3

   To freeze: Place chicken and marinade in a freezer bag. Seal, label and freeze.

4. 4

   To serve: Thaw overnight in the fridge and cook as directed.