Munch On These Morsels

Watch how fast these gingery chicken morsels disappear at your holiday party Dieters love them because they’re low in calories and fat. You’ll love being able to marinate them the night before.

Garlic-Ginger Chicken Strips

4 skinless, boneless chicken breast halves (1 pound total)

1/4 cup low-sodium soy sauce

1/4 cup dry sherry

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

6 to 8 cloves garlic, minced

1 tablespoon honey

2 teaspoons grated ginger root

1/2 teaspoon pepper

1/2 teaspoon crushed red pepper

1/4 teaspoon five-spice powder

Lettuce leaves (optional)

Cut each chicken breast half lengthwise into 4 long strips (16 strips total).

In a large nonmetal bowl combine soy sauce, sherry, basil, garlic, honey, ginger root, pepper, crushed red pepper and five-spice powder. Add chicken strips; stir to coat. Cover and marinate for 30 minutes at room temperature, or for 4 to 24 hours in the refrigerator.

Drain chicken, reserving marinade. Place chicken strips on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 5 minutes or until light brown, brushing once with reserved marinade. Turn and brush again with marinade. Broil 3 to 5 minutes more or until chicken is golden brown and no longer pink inside.

To serve, line a serving platter with lettuce, if desired. Transfer chicken strips to the platter. Serve warm.

Yield: 16 appetizers.

Nutrition information per strip: 44 calories, 1 gram fat (20 percent fat calories), 15 milligrams cholesterol, 6 grams protein, 2 grams carbohydrate, 153 milligrams sodium.

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