Pounded Lemongrass Chicken

brown sugar fish sauce garlic lemongrass lime red pepper shallot chicken

Alison Roman

4 Servings

Source

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)

Method

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.