Instant Ginger-Lemongrass Chicken Stir Fry

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A speedy stir fry featuring tender chicken strips infused with fresh ginger and lemongrass, tossed with crisp vegetables in a savory sauce. This Thai-inspired Instant Pot recipe (gluten free option), ready in about 27 minutes, pairs boneless skinless chicken breast, lemongrass stalk, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Thai cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, thinly sliced into strips boneless skinless chicken breast
1 stalk, finely minced lemongrass stalk
1 tbsp, grated fresh ginger
3 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
2 tbsp vegetable oil
1 medium, thinly sliced red bell pepper
1 cup, trimmed snap peas
3, sliced diagonally scallions
2, minced garlic cloves
1/4 tsp (optional) chili flakes
1 tbsp fresh lime juice

Which pressure cooker to buy for recipes like this → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium bowl, combine 1 lb thinly sliced chicken breast with 1 tbsp grated fresh ginger, 1 finely minced lemongrass stalk, 3 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
Step 3: Add 2 minced garlic cloves and 1/4 tsp chili flakes (if using), stir-frying for 30 seconds until fragrant.
Step 4: Add the marinated chicken strips and spread evenly in the pan. Cook without stirring for 2 minutes to get a sear, then stir-fry for an additional 3 minutes until the chicken is cooked through.
Step 5: Toss in 1 medium thinly sliced red bell pepper, 1 cup snap peas, and 3 sliced scallions. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
Step 6: Remove from heat and drizzle with 1 tbsp fresh lime juice. Toss gently and serve immediately over steamed jasmine rice or noodles.