Stir-Fried Lemongrass Chicken with Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs finely minced fresh lemongrass stalks, minced garlic cloves, vegetable oil 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 Vietnamese cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stir-Fried Lemongrass Chicken with Bell Peppers 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 Stir-Fried Lemongrass Chicken with Bell Peppers?

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 Stir-Fried Lemongrass Chicken with Bell Peppers?

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 Stir-Fried Lemongrass Chicken with Bell Peppers 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 Stir-Fried Lemongrass Chicken with Bell Peppers?

Vietnamese stir fry 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.

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