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Recipes

Pounded Lemongrass Chicken

By Alison RomanPhotography by Alex Lau

4.4

(15)

Image may contain Plant Citrus Fruit Fruit Food Lime Cutlery Fork Dish and Meal
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)

Need to make a substitution?

Preparation

  1. 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.

Explore Bon AppétitVietnameseSoutheast AsianAsianChicken BreastChickenPoultryLemongrassMainKetoDairy-FreeGluten-FreeNut-FreeDinner