(adapted from Preserve It Naturally: The Complete Guide to Food Dehydration)
- 1½ pounds boneless skinless chicken breast tenders, sliced into strips about ¼ to ⅛ of an inch thick
- ½ cup low-sodium soy sauce
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
- Mix all the ingredients except the chicken in a gallon-sized ziplock bag. Add the chicken strips, seal the bag and ensure that all the meat gets coated with marinade. Place bag in the refrigerator for about 20 minutes.
- Place the meat strips on dehydrator trays. Dry at 145 degrees for 5-7 hours or until completely dry (length of drying time depends on thickness of strips).