Stir-Fried Lemongrass Chicken with Bell Peppers

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A vibrant stir-fry combining tender chicken strips with fragrant lemongrass and crisp bell peppers, perfect for a quick and flavorful weeknight meal. This Vietnamese-inspired stir-fry recipe, ready in about 25 minutes, pairs chicken breast, fresh lemongrass stalks, red bell pepper 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

• 1 lb, thinly sliced into strips chicken breast
• 2, finely minced fresh lemongrass stalks
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3, minced garlic cloves
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 2, chopped for garnish green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 2 finely minced lemongrass stalks, stir-frying for 1 minute until fragrant but not browned.
2. Step 2: Add 1 lb thinly sliced chicken breast strips to the wok, spreading them out in a single layer. Cook without stirring for 2 minutes to develop a slight sear, then stir-fry for another 3 minutes until the chicken is cooked through and no longer pink.
3. Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper, stir-frying all together for 2-3 minutes until the peppers are tender-crisp.
4. Step 4: Pour in 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar, and sprinkle 1/2 tsp black pepper. Stir well and cook for another 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
5. Step 5: Remove from heat and garnish with 2 chopped green onions before serving immediately with steamed rice.