Ingredients
4
4 servings
- •1 large dried ancho chile pepper, torn
- •¼ cup soy sauce
- •2 tablespoons dark brown sugar
- •1 tablespoon lemon grass
- •¼ teaspoon ground turmeric
- •¼ teaspoon ground allspice
- •1 pound chicken breast, thinly sliced
Instructions
- 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).
Nutritional Facts
Per 4 servings
- Calories: 192
- Carbohydrate: 11g
- Fat: 4g
- Fiber: 1g
- Protein: 27g
- Sugar: 7g
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