Nguyen's Lemongrass Chicken Stir-Fry
A vibrant Asian dish with tender chicken, fragrant lemongrass, and crisp vegetables, honoring the most common Vietnamese surname in the U.S. This asian-inspired asian ready in about 32 minutes pairs pound, thinly sliced chicken breast, stalks, finely minced lemongrass, tablespoons fish sauce 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.
Ingredients
- 1 pound, thinly sliced chicken breast
- 2 stalks, finely minced lemongrass
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 1 medium, sliced bell peppers
- 1 cup snap peas
- 1 teaspoon sesame oil
- 2 cups cooked rice
Instructions
- Step 1: Whisk together minced lemongrass, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1 tablespoon soy sauce in a bowl. Add sliced chicken and marinate for 15 minutes.
- Step 2: Heat 1 teaspoon sesame oil in a wok over high heat until shimmering, then add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant but not browned.
- Step 3: Add marinated chicken and cook for 5-6 minutes until no longer pink, then push chicken to the side of the wok and add sliced bell peppers and snap peas. Stir-fry for 3 minutes until vegetables are crisp-tender and vibrant green.
- Step 4: Return chicken to the wok, toss with all ingredients, and cook for 1 more minute until heated through. Serve immediately over cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Nguyen's Lemongrass Chicken Stir-Fry take to make?
Total time is about 32 minutes (20 min prep + 12 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 Nguyen's Lemongrass 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 tablespoons fish sauce from drying out.
Can I substitute ingredients in Nguyen's Lemongrass 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 Nguyen's Lemongrass 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 Nguyen's Lemongrass 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
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
