• 1 ½ pounds frozen skinless, boneless chicken breasts
  • ¾ cup low-sodium soy sauce
  • ¼ 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 crushed red pepper(Optional)
  • cooking spray
  • Directions

  • Step 1

    Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.


  • Step 2

    Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.

  • Step 3

    Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.

  • Step 4

    Place chicken strips on the rack as close together as possible without having them touch.

  • Step 5

    Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.

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