Mexican Thai Fusion Chicken

Mexican Thai Fusion Chicken
  • 1 large dried ancho chile pepper, torn
  • 1/4 cup soy sauce
  • 2 tablespoons dark brown sugar
  • 1 tablespoon lemon grass
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground allspice
  • 1 pound chicken breast, thinly sliced


  1. Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
  2. Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

05/07/2018
Mexican Thai Fusion Chicken, recipe PT15M PT1H 5 455 calories

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