Lemongrass Ginger Chicken Stir-Fry
Tender chicken breasts marinated in fragrant lemongrass and ginger, stir-fried with crisp snap peas and a savory sauce, all in one pan for a quick weeknight dinner. This asian-inspired asian ready in about 35 minutes pairs boneless skinless chicken breasts, stalks lemongrass, fresh ginger 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.
Ingredients
- 12 oz boneless skinless chicken breasts
- 3 stalks lemongrass
- 2 tbsp fresh ginger
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 cup snap peas
- 1 medium bell pepper
- 2 tbsp vegetable oil
- 1/4 cup chicken broth
Instructions
- Step 1: In a bowl, combine 12 oz sliced chicken breasts with 3 stalks finely minced lemongrass, 2 tbsp grated ginger, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey; marinate for 15 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering; add marinated chicken and cook 5-6 minutes until golden, stirring occasionally, then transfer to a plate.
- Step 3: Add 1 cup snap peas and 1 medium sliced bell pepper to the skillet, stir-frying 3 minutes until crisp-tender; return chicken to skillet, add 1/4 cup chicken broth, and cook 1-2 minutes until sauce thickens and coats ingredients.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemongrass Ginger Chicken Stir-Fry take to make?
Total time is about 35 minutes (20 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 Ginger Chicken Stir-Fry?
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 stalks lemongrass from drying out.
Can I substitute ingredients in Lemongrass Ginger Chicken Stir-Fry?
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 Ginger Chicken Stir-Fry 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 Ginger Chicken Stir-Fry?
Asian asian 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.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
