In a large container, combine soy sauce, oil, cilantro, ginger, garlic, and hot sauce/red pepper flakes. Stir to combine. Add chicken. Coat well with the marinade. Cover and refrigerate for at least 1 hour.
Remove meat from marinade and discard marinade. Broil 4 inches from heat, or grill over medium heat 5 to 10 minutes per side or until cooked through, turning frequently. Or you can also cook the chicken in a non-stick skillet on the stovetop. Allow the chicken to cool.
Slice the chicken and place in containers or freezer bags in meal-sized portions.
Seal, label and freeze.
Thaw chicken and serve on a sandwich or on top of a salad. Chicken can also be warmed in the microwave or stovetop. Do not overcook if reheating.
Oil has been excluded from the nutritional analysis.
Per Serving: 288 Calories; 6g Fat (20.2% calories from fat); 53g Protein; 2g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 427mg Sodium.
Exchanges: 7-1/2 Lean Meat.