Pounded Lemongrass Chicken
Course: Dinner, Main DishCuisine: VietnameseDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesTotal time
50
minutesIngredients
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.
Notes
- Chicken can be marinated 2 days ahead. Keep chilled.
