Lemongrass Chicken Stir-Fry with Bell Peppers and Thai Basil

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 vibrant stir-fry featuring marinated chicken thighs cooked quickly with aromatic lemongrass, colorful bell peppers, and fresh Thai basil for a fragrant, flavorful dinner. This Vietnamese-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, lemongrass stalk, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

1 pound, cut into thin strips boneless chicken thighs
1, white part finely minced (about 2 tbsp) lemongrass stalk
3, minced garlic cloves
1 medium, sliced into thin strips red bell pepper
1 medium, sliced into thin strips yellow bell pepper
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp brown sugar
2 tbsp vegetable oil
1/3 cup whole leaves fresh Thai basil leaves
1/4 tsp, freshly ground black pepper
2, sliced diagonally green onions

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Instructions

Step 1: In a bowl, combine 1 pound chicken thigh strips with 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp brown sugar, 2 tbsp minced lemongrass (white part), and 3 minced garlic cloves. Marinate for 20 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken and stir-fry for 4-5 minutes until the chicken is cooked through and edges start to brown.
Step 3: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the wok. Stir-fry for another 3 minutes until peppers are tender-crisp.
Step 4: Season with 1/4 tsp freshly ground black pepper and add 1/3 cup fresh Thai basil leaves and 2 sliced green onions. Toss everything together for 1 minute until the basil wilts and the dish is fragrant.
Step 5: Serve immediately with steamed rice or vermicelli noodles.