These tender strips of chicken are not only easy to prepare but are also incredibly versatile, making them a staple in many kitchens. Whether you're tossing them on the grill or searing them in a pan, the end result is a succulent dish that can be enjoyed in a variety of ways.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon extra virgin olive oil
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey or maple syrup
2 tablespoons rice vinegar
1/2 cup Greek yogurt (optional)
1 tablespoon lemon juice (optional)
1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
In a bowl, mix together soy sauce, honey, and rice vinegar. Whisk until well combined.
Slice the chicken breasts into strips, about 1 inch wide. Place the strips in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
Preheat your grill to medium-high heat or heat a large skillet over medium-high heat and add olive oil.
Remove the chicken from the marinade and discard the marinade. Grill the chicken strips for about 5-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F).
Once cooked, remove the chicken strips from the heat and let them rest for about 5 minutes.
In a bowl, combine Greek yogurt, lemon juice, and chopped herbs for the dipping sauce. Mix until smooth and serve alongside the chicken strips.
