Pounded Lemongrass Chicken

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

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)

IN IT TOGETHER: HOW NEW YORK STILL EATS

Directions at bonappetit.com

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