- 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
- 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.
- 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
recipepes.com
Mexican Thai Fusion Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
