Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch strips

1/2 cup sherry, or chicken broth
1/2 cup reduced-sodium soy
sauce

4 garlic cloves, minced

1 tablespoon honey

1 tablespoon minced fresh basil 1/2 teaspoon ground ginger

1 teaspoon Chinese five-spice powder

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon pepper

Directions

In a bowl, combine the first nine ingredients. Remove 3 tablespoons for basting; cover and refrigerate. Place chicken in a large resealable plastic bag; add the remaining marinade.

Seal bag and turn to coat. Refrigerate for at least 6 hours.

Drain and discard marinade. Broil chicken 3-4 in. from the heat for 3 minutes; turn strips over. Baste with reserved marinade.

Broil 3-4 minutes longer or until chicken juices run clear, turning occasionally.