Name: Pounded Lemongrass Chicken
Cook time: 20 minutes
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)

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Alex Lau

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

Recipe notes