Ingredients
24
24 servings
- •1.5 pounds frozen skinless, boneless chicken breasts
- •0.75 cup low-sodium soy sauce
- •0.25 cup teriyaki marinade
- •1 tablespoon Worcestershire sauce
- •2 teaspoons dried parsley
- •1 teaspoon lemon juice
- •1 teaspoon smoked salt
- •1 teaspoon ground ginger
- •1 teaspoon garlic powder
- •1 teaspoon ground black pepper
- •1 teaspoon cayenne pepper
- •cooking spray
Instructions
- Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
- Whisk soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and cayenne together in a bowl and pour into a resealable plastic bag. Add chicken strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
- When ready to cook, preheat the oven to 180 degrees F (80 degrees C). Spray a wire rack with cooking spray; place the rack onto a rimmed baking sheet.
- Remove chicken from marinade and shake off excess. Place chicken on the prepared rack as close together as possible without touching. Discard remaining marinade.
- Bake in the preheated oven, flipping halfway through, until chicken is uniformly dark orange in color and dry inside when cut in half, 4 to 5 hours.
Nutritional Facts
Per 24 servings
- Calories: 40
- Carbohydrate: 2g
- Fat: 0g
- Fiber: 0g
- Protein: 7g
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