Instant Ginger-Lemongrass Chicken Stir Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
  3. Step 3: Add 2 minced garlic cloves and 1/4 tsp chili flakes (if using), stir-frying for 30 seconds until fragrant.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and drizzle with 1 tbsp fresh lime juice. Toss gently and serve immediately over steamed jasmine rice or noodles.

Frequently asked questions

How long does Instant Ginger-Lemongrass Chicken Stir Fry take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Ginger-Lemongrass Chicken Stir Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemongrass stalk from drying out.

Can I substitute ingredients in Instant Ginger-Lemongrass Chicken Stir Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Ginger-Lemongrass Chicken Stir Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Ginger-Lemongrass Chicken Stir Fry gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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