Five Spice Chicken recipe

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Ingredients

¼ cup soy sauce
2 tablespoons olive oil
1 tablespoon dry sherry
1 tablespoon orange juice
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 teaspoons Chinese five-spice powder
1 ½ pounds skinless, boneless chicken breast, thinly sliced

Nutrition Info

233.8 calories
carbohydrate: 3.3 g
cholesterol: 83 mg
fat: 9.8 g
fiber: 0.1 g
protein: 31.4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 811.8 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat grill for medium heat and lightly oil the grate.

  3. Remove chicken slices from the marinade, shake to remove excess moisture. Discard remaining marinade.

  4. Grill chicken until no longer pink in the center and the juices run clear, about 3 minutes per side.

Recipe Yield

5 servings

Recipe Note

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.

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