Alex Lau
This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.
Recipe information
Total Time
50 minutes
Yield
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)
Preparation
Step 1
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.
Step 2
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.
Step 3
Serve chicken with lime wedges for squeezing over.
Step 4
Do Ahead: Chicken can be marinated 2 days ahead. Keep chilled.
