Follow these steps for perfect results
Sherry
Reduced-Sodium Soy Sauce
Garlic Cloves
minced
Honey
Fresh Basil
minced
Ground Ginger
Chinese Five-Spice Powder
Crushed Red Pepper Flakes
optional
Pepper
Boneless Skinless Chicken Breasts
cut into 1-inch strips
Combine sherry (or chicken broth), soy sauce, minced garlic, honey, basil, ground ginger, five-spice powder, red pepper flakes (optional), and pepper in a large resealable plastic bag.
Remove 3 tablespoons of the marinade for basting and set aside, covering and refrigerating it.
Place chicken strips in the bag with the remaining marinade, seal, and turn to coat the chicken evenly.
Refrigerate the chicken for at least 4 hours.
Drain and discard the marinade from the chicken.
Preheat the broiler.
Place the chicken strips on a broiler pan 3-4 inches from the heat.
Broil the chicken for 3 minutes, then turn the strips over.
Baste the chicken with the reserved marinade.
Broil for an additional 4-5 minutes, or until the chicken juices run clear, turning occasionally to ensure even cooking.
Expert advice for the best results
Marinate the chicken for a longer period for a more intense flavor.
Adjust the amount of red pepper flakes to control the level of spiciness.
Everything you need to know before you start
10 mins
Can be marinated up to 24 hours in advance.
Serve the chicken strips over rice or noodles, garnished with sesame seeds and chopped green onions.
Serve with rice
Serve with noodles
Serve with a side of steamed vegetables
Pairs well with the sweetness and spice.
Discover the story behind this recipe
Popular in many Asian cuisines, showcasing the use of ginger and garlic.
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