The lemongrass is greener on the other side
¼ cup fresh lime juice4 6-ounce skinless, boneless chicken breasts, pounded to ½-inch thicknessProcess 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.
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.Chicken can be marinated 2 days ahead. Keep chilled.
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