3 or 4 boneless chicken breasts
1/4 cup soy sauce
2 tbsp. Worcestershire sauce
2 tsp. dried rosemary
1 tbsp. olive oil
1 tsp. ginger
1 small onion
1 1/2 tbsp. garlic powder
pepper

Thaw chicken till nice and pink. Cut into small strips and place all ingredients in a large freezer bag. Marinate chicken in refrigerator for about 1 to 3 hours.

Grill till tender and juices run clear. While on the grill, baste every 3 minutes.

Serve with rice, and vegetables.

Submitted by: Priscilla Norman