| Total Time: | 50 min |
| Prep Time: | 30 min |
| Cook Time: | 20 min |
| Level: | Easy |
| Serves: | 4 servings |
Ingredients
- 4 lemongrass stalks, tough outer layers removed, chopped
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- ¼ cup fresh lime juice
- 2 teaspoons fish sauce
- 2 teaspoons light brown sugar
- ½ teaspoon crushed red pepper flakes
- 4 6-ounce skinless, boneless chicken breasts, pounded to ½-inch thickness
- Kosher salt, freshly ground pepper
- 2 tablespoons vegetable oil
- Lime wedges (for serving)
Directions
- Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste. Season chicken with salt and pepper and place in a resealable plastic bag. Add lemongrass mixture; chill at least 30 minutes.
- Heat oil in a large skillet over medium-high. Remove chicken from marinade, scraping off excess, and cook until golden brown, 6–8 minutes; turn and cook until cooked through, about 2 minutes longer.
- Serve chicken with lime wedges for squeezing over.
Do Ahead: Chicken can be marinated 2 days ahead. Keep chilled.
