Stir-Fried Lemongrass Chicken with Bell Peppers and Black Pepper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory stir-fried chicken infused with fragrant lemongrass and vibrant bell peppers, finished with a bold black pepper sauce. This Vietnamese recipe, ready in about 27 minutes, pairs boneless skinless chicken thighs, lemongrass stalk, 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.

Prep: 15 min Cook: 12 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 pound thinly sliced boneless skinless chicken thighs with 1 finely minced lemongrass stalk and set aside for 10 minutes.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 thinly sliced shallot; stir-fry for 30 seconds until fragrant.
  3. Step 3: Add marinated chicken and stir-fry for 4-5 minutes until chicken is mostly cooked and starting to brown.
  4. Step 4: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper to the wok. Stir-fry together for 3 minutes until peppers are tender-crisp.
  5. Step 5: Stir in 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar. Toss everything to coat and cook for another 1-2 minutes until sauce thickens slightly.
  6. Step 6: Remove from heat and sprinkle with 2 tablespoons chopped green onions before serving immediately with steamed rice.

Frequently asked questions

How long does Stir-Fried Lemongrass Chicken with Bell Peppers and Black Pepper Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 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 and Black Pepper Sauce?

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 lemongrass stalk from drying out.

Can I substitute ingredients in Stir-Fried Lemongrass Chicken with Bell Peppers and Black Pepper Sauce?

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 and Black Pepper Sauce 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 and Black Pepper Sauce?

Vietnamese vietnamese 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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