Mexican Thai Fusion Chicken
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Ingredients1 h 15 m servings 192 cals
Original recipe yields 4 servings
- 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).
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Per Serving: 192 calories; 4 g fat; 11.2 g carbohydrates; 27 g protein; 69 mg cholesterol; 966 mg sodium. Full nutrition
ReviewsRead all reviews 2
Strange mix of flavours that somehow blend well together. I doubled the sauce because I cooked it in a tagine in the oven with vermicelli rice noodles and vegetables so I needed some extra sauce...