Lemongrass Chicken Stir-Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 developed and reviewed.

Tender chicken pieces stir-fried with fragrant lemongrass, garlic, and fresh chili for a vibrant Vietnamese-inspired dish perfect over steamed rice. This Vietnamese-inspired chicken recipe, ready in about 25 minutes, pairs chicken thighs, lemongrass stalks, 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: 10 min Cook: 15 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

1 lb, boneless, skinless, cut into 1-inch pieces chicken thighs
2 stalks, finely minced lemongrass stalks
4 cloves, minced garlic cloves
2, thinly sliced red bird’s eye chili
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp brown sugar
3 tbsp vegetable oil
3, chopped green onions
1 tbsp fresh lime juice

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering; add 2 stalks finely minced lemongrass, 4 minced garlic cloves, and 2 thinly sliced red bird’s eye chili, stir-frying for 1 minute until fragrant.
Step 2: Add 1 lb chicken thigh pieces and stir-fry for 5-6 minutes, stirring frequently, until the chicken is cooked through and edges start to brown.
Step 3: Stir in 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp brown sugar; cook for 2 more minutes until the sauce slightly thickens and coats the chicken.
Step 4: Remove from heat and toss in 3 chopped green onions and 1 tbsp fresh lime juice for brightness before serving immediately with steamed rice.