Overnight Chicken Strips
- SERVES
- 8
- SERVING SIZE
- 4-ounces chicken
- CHILL TIME
- 4 Hr
- COOK TIME
- 20 Min
These super simple Overnight Chicken Strips are a real crowd-pleaser. Most of the ingredients are pantry staples, and your fridge does all the work for you!
What You'll Need
- 1 (10-1/2-ounce) can sodium-free beef broth
- 1/4 cup low-sodium ketchup
- 1/4 cup honey
- 1/4 cup light soy sauce
- 4 garlic cloves, minced
- 2 pound boneless, skinless chicken thighs, cut into strips
- 1/4 teaspoon black pepper
- 1 tablespoon water
- 1 teaspoon cornstarch
What to Do
- In a large bowl, combine all ingredients, except water and cornstarch. Cover and chill overnight, or for at least 4 hours.
- Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil. Place chicken strips on the foil.
- In a small bowl, whisk water and cornstarch. Place marinade in saucepan and bring to a boil over high heat; stir in cornstarch mixture and heat until thickened.
- Bake chicken 10 minutes, then turn over; bake 8 to 10 more minutes, or until no pink remains in chicken. Drizzle with glaze and serve.