Lemongrass Chicken Stir-Fry with Bell Peppers

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

A vibrant stir-fry featuring tender chicken, crisp bell peppers, and a zesty lemongrass sauce, perfect with steamed rice. This thai-inspired stir fry ready in about 27 minutes pairs chicken thighs, soy sauce, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 15 min Cook: 12 min Serves 4 Thai cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce and 2 tbsp lime juice. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat.
  3. Step 3: Add 12 oz thinly sliced chicken thighs and stir-fry for 4 minutes until golden brown and cooked through. Remove and set aside.
  4. Step 4: Add 3 finely chopped lemongrass stalks, 1 thinly sliced red bell pepper, 1 cup broccoli florets, 2 minced garlic cloves, and 1 tbsp minced ginger to the wok. Stir-fry for 3 minutes until vegetables are crisp-tender.
  5. Step 5: Return chicken to the wok, pour in 1/4 cup chicken broth, and stir to combine. Cook for 2 minutes until sauce thickens slightly.
  6. Step 6: Serve immediately over steamed rice.

Frequently asked questions

How long does Lemongrass Chicken Stir-Fry with Bell Peppers 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 Lemongrass Chicken Stir-Fry with Bell Peppers?

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 Chicken Stir-Fry with Bell Peppers?

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 Chicken Stir-Fry with Bell Peppers 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 Chicken Stir-Fry with Bell Peppers?

Thai stir fry 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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