Pounded Lemongrass Chicken


4 lemongrass stalks, outer layers removed, then chopped
1 shallot, chopped
2 garlic cloves, chopped
1/4 cup lime juice
2 tsp fish sauce
2 tsp light brown sugar
1/2 tsp crushed red pepper flakes
4 boneless, skinless chicken breasts, pounded 1/2 inch thick
Salt and pepper, to taste
2 tbsp vegetable oil
Lime wedges for serving


Combine lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper in a food processor, until a fine paste is produced. Season chicken with salt and pepper and combine with the paste. Marinate for at least 30 minutes.

Heat oil in a large skillet on medium high heat. Scrape off extra marinade and cook chicken until golden brown. Serve with lime wedges.

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