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

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Ingredients

• 1 pound, thinly sliced boneless skinless chicken thighs
• 1, finely minced lemongrass stalk
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 3, minced garlic cloves
• 1 small, thinly sliced shallot
• 2 tablespoons vegetable oil
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 2 tablespoons chopped green onions

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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.