Mexican Thai Fusion Chicken

Ingredients

• 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

Directions

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).