Ingredients

• 1.5 pounds frozen skinless , boneless chicken breasts
• 0.75 cups low-sodium soy sauce
• 0.25 cups 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 , Optional
• cooking spray

Instructions

1. 1 Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
2. 2 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.
3. 3 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.
4. 4 Remove chicken from marinade and shake off excess. Place chicken on the prepared rack as close together as possible without touching. Discard remaining marinade.
5. 5 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.

Nutrition per serving