Ingredients:

  • ¼ cup soy sauce (low-sodium, if preferred)
  • ¼ cup white vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • ½ cup breadcrumbs (panko preferred for extra crunch)
  • 1 teaspoon paprika (optional, for color and flavor)
  • Cooking spray or oil for baking

Instructions:

  1. In a mixing bowl, combine soy sauce, vinegar, minced garlic, brown sugar, olive oil, black pepper, and oregano. Whisk until sugar dissolves.
  2. Add chicken strips to the marinade. Coat well and let it sit for 15 minutes at room temperature or up to 30 minutes in the fridge.
  3. Preheat the oven to 400°F (200°C).
  4. In a shallow dish, combine breadcrumbs and paprika. Remove marinated chicken from the marinade and coat each strip evenly in the breadcrumb mixture.
  5. Place coated chicken strips on a baking sheet lined with parchment paper. Lightly spray with cooking oil.
  6. Bake in preheated oven for 15-20 minutes, or until golden brown and the internal temperature reaches 165°F (75°C).
  7. Remove from oven and let rest for a few minutes before serving.