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Ingredients

1 shallot, minced 2 stalks lemongrass, peeled and chopped 1 Thai bird's eye chile pepper, seeded and chopped 1 clove garlic, chopped 1 teaspoon grated ginger 1 tablespoon fish sauce 1 tablespoon vegetable oil 1 tablespoon white sugar 1 ½ teaspoons oyster sauce 1 pound skinless, boneless chicken breasts, cut into thin strips skewers

Nutrition Info

194 calories carbohydrate: 9.3 g cholesterol: 64.6 mg fat: 6.2 g fiber: 0.3 g protein: 24.5 g saturatedFat: 1.3 g servingSize: - sodium: 346.6 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
Place chicken strips in a large resealable plastic bag, add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

4 servings

Fragrant lemongrass chicken grilled on a stick. Serve with vermicelli noodle salad.