Thinly sliced chicken breasts featuring Chinese five spice. I like to serve this recipe with rice noodles from a recipe on this site: Quick Chinese-Style Vermicelli.
Preparation Time
10 mins
Cooking Time
6 mins
Total Time
16 mins
Calories
234 Calories
Recipe Instructions
Step 1
Preheat grill for medium heat and lightly oil the grate.
Step 2
Whisk soy sauce, olive oil, sherry, orange juice, garlic, ginger, and Chinese five-spice powder together in a bowl; pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
Step 3
Remove chicken slices from the marinade; shake to remove excess moisture. Discard remaining marinade.
Step 4
Grill chicken until no longer pink in the center and the juices run clear, about 3 minutes per side.
Ingredients
1 teaspoon minced fresh ginger root
2 tablespoons olive oil
1 tablespoon orange juice
1 teaspoon minced garlic
¼ cup soy sauce
1 tablespoon dry sherry
2 teaspoons Chinese five-spice powder
1 ½ pounds skinless, boneless chicken breast, thinly sliced
