Spicy Lemongrass and Turmeric Chicken Stir-Fry
A quick stir-fry combining fresh lemongrass, turmeric, and chili with tender chicken for a fragrant and spicy Southeast Asian-inspired dish. This thai-inspired chicken ready in about 25 minutes pairs thinly sliced boneless chicken thighs, finely chopped lemongrass stalks, inch, finely grated fresh turmeric root 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
- 500 g, thinly sliced boneless chicken thighs
- 2, finely chopped lemongrass stalks
- 1 inch, finely grated fresh turmeric root
- 4, minced garlic cloves
- 1 tsp red chili flakes
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp palm sugar
- 3 tbsp vegetable oil
- 1/2 cup fresh basil leaves
- 1 medium sliced red bell pepper
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until hot.
- Step 2: Add 4 minced garlic cloves, 2 finely chopped lemongrass stalks, and 1 inch finely grated fresh turmeric root, stir-frying for 1-2 minutes until fragrant.
- Step 3: Add 500 g thinly sliced boneless chicken thighs to the wok, stir-frying for 5-6 minutes until the chicken is cooked through and starting to brown.
- Step 4: Stir in 1 sliced medium red bell pepper, 1 tsp red chili flakes, 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp palm sugar. Cook for 3 more minutes until the pepper softens slightly and the sauce coats the chicken.
- Step 5: Remove from heat and fold in 1/2 cup fresh basil leaves, stirring until wilted. Serve immediately with steamed jasmine rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Lemongrass and Turmeric Chicken Stir-Fry take to make?
Total time is about 25 minutes (10 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 Spicy Lemongrass and Turmeric 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 minced garlic cloves from drying out.
Can I substitute ingredients in Spicy Lemongrass and Turmeric 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 Spicy Lemongrass and Turmeric 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 Spicy Lemongrass and Turmeric Chicken Stir-Fry?
Thai chicken 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.
