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Healthy Carb Cookbook For Dummies® by Jan McCracken

The fresh chopped ginger in this marinade gives these chicken strips a great flavor. You can cook these strips on the grill outside, as I do here, but use a veggie grate or you may lose them between the cracks. You can also use your electric indoor grill or a cast-iron grill pan. They're delicious when hot off the grill and also great for lunch the next day. You may want to consider doubling or tripling this recipe so you'll have leftovers.
Preparation time: 1 hour and 15 minutes
Cooking time: 6 to 8 minutes
Yield: 4 servings



    4 boneless skinless chicken breast halves
    2 cloves garlic, minced fine
    2 tablespoons peeled and chopped fresh ginger
    2 tablespoons soy sauce
    1/4 cup fresh lemon juice
    1/2 teaspoon hot pepper sauce (more if desired)
    1 tablespoon white wine vinegar
    1/4 cup olive oil
    1/4 teaspoon pepper


1. Cut the chicken breasts in wide strips. Preheat your barbecue grill to medium.

2. Combine  the garlic, ginger, soy sauce, lemon juice, hot sauce, vinegar, olive oil, and pepper in a jar with a tight fitting lid. Shake until well blended.

3. Place the chicken strips in a shallow dish, and pour part of the mixture over top (be sure to save some for basting). Refrigerate for an hour.

4. Remove  the chicken strips from the marinade, place them on the barbecue grill in a veggie grate and cook for 6 to 8 minutes (depending on the size of the strips). Baste frequently with the marinade while cooking, turning the chicken at least 3 times. Make sure chicken strips are done by inserting a fork in one and checking that the juices run clear.


    Per serving: Calories 255 (From Fat 146); Fat 16g (Saturated 3g); Cholesterol 63mg; Sodium 531mg; Carbohydrate 2g; Dietary Fiber 0g (Net Carbohydrate 2g); Protein 24g.

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