- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon dry sherry
- 1 tablespoon orange juice
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger root
- 2 teaspoons Chinese five-spice powder
- 1 1/2 pounds skinless, boneless chicken breast, thinly sliced
- Whisk soy sauce, olive oil, sherry, orange juice, garlic, ginger, and Chinese five-spice powder together in a bowl; pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken slices from the marinade; shake to remove excess moisture. Discard remaining marinade.
- Grill chicken until no longer pink in the center and the juices run clear, about 3 minutes per side.