Pounded Lemongrass Chicken
This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.
Ingredients
- 4 lemongrass stalks (tough outer layers removed; chopped)
- 1 medium shallot (chopped)
- 2 cloves garlic (chopped)
- ¼ cup fresh lime juice
- 2 teaspoons fish sauce
- 2 teaspoons light brown sugar
- ½ teaspoon crushed red pepper flakes
- 4 skinless, boneless chicken breasts (6 ounces each; pounded to 1/2-inch thickness)
- kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- lime wedges (for serving)
Instructions
- 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
Do Ahead: Chicken can be marinated 2 days ahead. Keep chilled.
