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 breasts, cut into 1 inch strips
Directions:
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.
Servings: 4
Time preparation: 7 min.
Time total: 17 min.