Ingredients:

  • 1 pound boneless, skinless chicken breast
  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon red chili flakes (optional)

Instructions:

  1. Slice the chicken breast into thin strips (about ¼-inch thick).
  2. In a medium bowl, combine soy sauce, apple cider vinegar, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and red chili flakes. Whisk until combined.
  3. Place chicken strips into a zip-top bag or shallow dish and pour marinade over chicken. Seal the bag or cover the dish, refrigerate for at least 30 minutes, up to overnight.
  4. Arrange seasoned chicken strips in a dehydrator or preheat oven to 165°F (74°C) and line baking sheets with parchment paper.
  5. Dehydrate in the food dehydrator for 4-6 hours or bake in the oven for the same duration, flipping halfway through, until chicken is dry and slightly pliable.
  6. Remove from heat, cool completely at room temperature, and store in an airtight container.