Lemongrass Chicken Stir-Fry with Bell Peppers and Thai Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs minced garlic cloves, fish sauce, soy sauce 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve immediately with steamed rice or vermicelli noodles.

Equipment for this recipe

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Frequently asked questions

How long does Lemongrass Chicken Stir-Fry with Bell Peppers and Thai Basil take to make?

Total time is about 35 minutes (25 min prep + 10 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 and Thai Basil?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Lemongrass Chicken Stir-Fry with Bell Peppers and Thai Basil?

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 and Thai Basil 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 and Thai Basil?

Vietnamese chicken 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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