Lemongrass-Ginger Chicken with Rice Noodles

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

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 thighs bathed in a fragrant lemongrass, ginger, and fish sauce glaze, served over springy rice noodles and crisp vegetables for a balanced, aromatic weeknight dinner. This Asian recipe, ready in about 33 minutes, pairs boneless chicken thighs, lemongrass, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, 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: 15 min Cook: 18 min Serves 2 Vietnamese cuisine 680 cal/serving

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Ingredients

12 oz boneless chicken thighs
2 stalks, finely minced lemongrass
1 tbsp, grated fresh ginger
2 tbsp fish sauce
1 tbsp brown sugar
8 oz rice noodles
4 oz, trimmed and halved baby bok choy
1 medium, julienned carrots
1 tsp sesame oil
2 tbsp vegetable oil
2 tbsp, sliced green onions

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Instructions

Step 1: Pat 12 oz boneless chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 12 oz chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through, then set aside.
Step 3: To the same skillet, add 2 tbsp minced lemongrass, 1 tbsp grated ginger, 2 tbsp fish sauce, and 1 tbsp brown sugar. Sauté for 1 minute until fragrant, then add 8 oz rice noodles and 1 cup hot water. Simmer for 3 minutes until noodles soften.
Step 4: Add 4 oz baby bok choy and 1 medium julienned carrot to the skillet, stirring to coat. Cook for 2 minutes until vegetables are crisp-tender.
Step 5: Return chicken to the skillet, add 1 tsp sesame oil, and toss to combine. Cook for 1 minute until heated through, then garnish with 2 tbsp sliced green onions.