Mexican Thai Fusion Chicken - cooking recipe

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

Preparation

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).