Sautéed Lemongrass Chicken with Jasmine Rice

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 sautéed with fragrant lemongrass and garlic, served over steamed jasmine rice for a balanced Vietnamese meal. This Vietnamese-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 30 min Serves 4 Vietnamese cuisine 480 cal/serving

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Ingredients

1 pound, boneless skinless, cut into bite-sized pieces chicken thighs
2, white parts only, finely chopped lemongrass stalks
4 minced garlic cloves
3 tbsp vegetable oil
2 tbsp fish sauce
1 tbsp brown sugar
1/2 tsp freshly ground black pepper
1 cup, uncooked jasmine rice
1 1/2 cups water
2 sliced thin green onions
1/4 cup chopped cilantro

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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 medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let rest covered for 10 minutes.
Step 2: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 2 finely chopped white parts of lemongrass stalks, sautéing for 1-2 minutes until fragrant but not browned.
Step 3: Add 1 pound bite-sized chicken thighs to the skillet. Stir-fry for 6-8 minutes until chicken is cooked through and starts to brown.
Step 4: Stir in 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1/2 teaspoon freshly ground black pepper. Cook for another 2 minutes until sauce is slightly thickened and coats the chicken.
Step 5: Serve chicken over the steamed jasmine rice, garnished with 2 sliced green onions and 1/4 cup chopped cilantro.