Spicy Lemongrass and Turmeric Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

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 recipe, ready in about 25 minutes, pairs boneless chicken thighs, lemongrass stalks, 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.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving

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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

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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.