Lemongrass Chicken Stir-Fry with Thai Basil

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

A flavorful stir-fry featuring tender chicken marinated in lemongrass and garlic, finished with fresh Thai basil for a fragrant, quick weeknight meal. This Thai recipe (gluten free), ready in about 30 minutes, pairs boneless chicken thighs, lemongrass, 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 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 10 min Serves 3 Thai cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced boneless chicken thighs
1 stalk, finely minced lemongrass
4, minced garlic cloves
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp brown sugar
2 tbsp vegetable oil
1/2 tsp red chili flakes
1/2 cup, fresh Thai basil leaves
2, sliced diagonally green onions

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Instructions

Step 1: In a medium bowl, combine 1 lb thinly sliced boneless chicken thighs with 1 finely minced lemongrass stalk, 4 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp brown sugar. Marinate for 15 minutes at room temperature.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken and stir-fry for 5-6 minutes, breaking up pieces, until cooked through and slightly caramelized.
Step 3: Sprinkle 1/2 tsp red chili flakes over the chicken, then toss in 1/2 cup fresh Thai basil leaves and 2 sliced green onions. Stir-fry for another 1 minute until basil is wilted and fragrant.
Step 4: Remove from heat and serve immediately with steamed jasmine rice or noodles.