Garlic Ginger Chicken Strips

• 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

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. 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. To freeze: Place chicken and marinade in a freezer bag. Seal, label and freeze.
4. To serve: Thaw overnight in the fridge and cook as directed.

sherry wine, soy sauce, garlic, honey, fresh basil, ground ginger, chinese five spice powder, red pepper, pepper, chicken breast

Taken from www.food.com/recipe/garlic-ginger-chicken-strips-153159 (may not work)