Lemongrass Chicken Stir-Fry with Garlic and Chili

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

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 ready in about 25 minutes pairs stalks, finely minced lemongrass stalks, minced garlic cloves, thinly sliced red bird’s eye chili 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Lemongrass Chicken Stir-Fry with Garlic and Chili take to make?

Total time is about 25 minutes (10 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 Chicken Stir-Fry with Garlic and Chili?

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 Garlic and Chili?

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 Garlic and Chili 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 Garlic and Chili?

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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