Ingredients
-
4
-
1/4
-
1/4
-
1
-
6 - 8
-
1
-
2
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Garlic-Ginger Chicken Strips (The Original Recipe), I call this the original recipe because there are a great number of copy-cats floating around on the World Wide Web — but this one was the first I clipped it from a Better Homes and Gardens magazine in 1985 — way, way, way before the WWW made life easier for all of us Here it is — as originally written: Watch how these gingery chicken morsels disappear at your next party, almost as fast as you can broil them Dieters love them because they’re low in calories and fat The spicy marinade seasons the chicken without adding fat It’s special flavor comes from five-spice powder, a pungent blend of aniseed, cinnamon, fennel, pepper and cloves available at your supermarket *Editor’s Note: I tend to add a little more of everything because, I like garlic and spices It’s up to you , I call this the original recipe because there are a great number of copy-cats floating around on the World Wide Web — but this one was the first I clipped it from a Better Homes and Gardens magazine in 1985 — way, way, way before the WWW made life easier for all of us Here it is — as originally written: Watch how these gingery chicken morsels disappear at your next party, almost as fast as you can broil them Dieters love them because they’re low in calories and fat The spicy marinade seasons the chicken without adding fat It’s special flavor comes from five-spice powder, a pungent blend of aniseed, cinnamon, fennel, pepper and cloves available at your supermarket *Editor’s Note: I tend to add a little more of everything because, I like garlic and spices It’s up to you
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Each Chicken Breast Half Lengthwise Into Four Long Strips (16 Total). |
|
2
Done
|
in a Large Non-Metal Bowl, Combine the Soy Sauce, Sherry (wine), Basil, Garlic, Honey, Ginger Root, Pepper, Crushed Red Pepper and Five-Spice Powder. Add Chicken Strips; Stir to Coat. Cover and Marinate For 30 Minutes at Room Temperature or For 4-24 Hours in the Refrigerator. |
|
3
Done
|
Drain Chicken, Reserving Marinade. Place Chicken Strips on the Unheated Rack of a Broiler Pan. Broil 4-5 Inches from Heat About Five Minutes or Until Light Brown, Brushing Once With Reserved Marinade. Turn and Brush Again With Marinade. Broil 3-5 Minutes More Until Chicken Is Golden Brown and No Longer Pink Inside. |
|
4
Done
|
to Serve, Line a Serving Platter With Lettuce, If Desired. Transfer Chicken Strips to the Platter. Serve Warm. |
|
5
Done
|
Makes 16 Appetizers. |
|
6
Done
|
Nutritional Information Per Strip: 44 Calories, 1 Gram Fat, 15 Milligrams Cholesterol, 6 G. Protein, 2 G. Carbohydrates and 153 Mg. Sodium. |
