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5 minutes
10 minutes
75 minutes
- 1 large dried ancho chile pepper, torn
- 0.25 cup soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon lemon grass
- 0.25 teaspoon ground turmeric
- 0.25 teaspoon ground allspice
- 1 pound chicken breast, thinly sliced
- In a large resealable bag, mix ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice. Add chicken, seal the bag, and shake to coat the chicken. Refrigerate and let the chicken marinate for at least 1 hour.
- Cook the chicken in a skillet over medium heat until it is no longer pink in the center and the juices run clear, about 10 minutes. Use an instant-read thermometer to ensure the internal temperature reaches at least 165 degrees F (74 degrees C).
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