Pounded Lemongrass Chicken

www.bonappetit.com
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Ingredients

  • 4 lemongrass stalks, tough outer layers removed, chopped
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup fresh lime juice
  • 2 tsp fish sauce
  • 2 tsp light brown sugar
  • 1/2 tsp crushed red pepper flakes
  • 4 x 6oz boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • kosher salt and freshly ground black pepper
  • 2 Tbsp vegetable oil
  • lime wedges

Instructions

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.

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.

3

Serve chicken with lime wedges for squeezing over.

4

Do Ahead: Chicken can be marinated 2 days ahead. Keep chilled.

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Dec 2016 Added