Lemongrass Chicken Stir-Fry with Jasmine Rice

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 fragrant Vietnamese stir-fry combining tender chicken marinated in lemongrass and garlic, served over fluffy jasmine rice. This Vietnamese-inspired chicken recipe, ready in about 45 minutes, pairs 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 420 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: 20 min Serves 4 Vietnamese cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, boneless, skinless, cut into 1-inch pieces chicken thighs
1 stalk, finely minced lemongrass stalk
4 cloves, minced garlic cloves
2 tbsp fish sauce
1 tbsp brown sugar
2 tbsp vegetable oil
1 medium, sliced into thin strips red bell pepper
3 stalks, sliced green onions
1 cup, uncooked jasmine rice
1 1/2 cups water

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice and 1 1/2 cups water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
Step 2: In a bowl, mix 1 lb chicken thigh pieces with 1 finely minced lemongrass stalk, 4 cloves minced garlic, 2 tbsp fish sauce, and 1 tbsp brown sugar. Marinate for 20 minutes.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated chicken and stir-fry for 5-6 minutes until cooked through and lightly browned.
Step 4: Add 1 sliced red bell pepper and 3 sliced green onions to the skillet. Stir-fry for another 2-3 minutes until vegetables are tender-crisp and fragrant.
Step 5: Serve the lemongrass chicken stir-fry hot over the fluffy jasmine rice.