Lemongrass and Galangal Stir-Fried Chicken with Rice Noodles

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

Tender chicken stir-fried with fragrant lemongrass and galangal, served over rice noodles with a light, savory sauce. This thai ready in about 40 minutes pairs chicken thighs, lemongrass, galangal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1 lb sliced chicken, 2 tbsp minced lemongrass, 1 tbsp grated galangal, 2 tbsp fish sauce, 1 tbsp palm sugar, and 1 tbsp rice vinegar in a bowl. Marinate 15 minutes.
  2. Step 2: Soak 1 cup dry rice noodles in warm water for 10 minutes until pliable, then drain.
  3. Step 3: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add marinated chicken and cook 5-7 minutes until browned and cooked through. Remove and set aside.
  4. Step 4: Stir-fry 1 sliced red bell pepper in the wok for 2 minutes until slightly softened. Add drained rice noodles and 1/4 cup water, tossing until heated through (2 minutes).
  5. Step 5: Return chicken to wok with 1/4 cup reserved marinade. Stir-fry 1 minute until sauce coats noodles. Garnish with 2 sliced green onions and 1/4 cup chopped cilantro.

Frequently asked questions

How long does Lemongrass and Galangal Stir-Fried Chicken with Rice Noodles take to make?

Total time is about 40 minutes (25 min prep + 15 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 Lemongrass and Galangal Stir-Fried Chicken with Rice Noodles?

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 chicken thighs from drying out.

Can I substitute ingredients in Lemongrass and Galangal Stir-Fried Chicken with Rice Noodles?

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 Lemongrass and Galangal Stir-Fried Chicken with Rice Noodles 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.

What goes well with Lemongrass and Galangal Stir-Fried Chicken with Rice Noodles?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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