Stir-Fried Lemongrass Chicken with Bell Peppers and Fresh Herbs

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Juicy chicken stir-fried with aromatic lemongrass, colorful bell peppers, and fresh herbs for a vibrant Vietnamese-inspired dish. This Vietnamese-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, lemongrass stalks, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, cut into 1-inch pieces boneless chicken thighs
• 2 stalks, finely chopped lemongrass stalks
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 3 cloves, minced garlic cloves
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro
• 2 stalks, sliced green onions
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Step 2: Add 3 minced garlic cloves and 2 finely chopped lemongrass stalks, stir-frying for 1 minute until fragrant but not browned.
3. Step 3: Add 1 lb chicken thigh pieces and stir-fry for 5-6 minutes until the chicken is cooked through and starting to brown.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper, stir-frying for another 3 minutes until vegetables are tender-crisp.
5. Step 5: Stir in 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1/2 tsp freshly ground black pepper. Toss to combine and cook for 1 more minute until the sauce coats the chicken and peppers.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 sliced green onions. Serve immediately with steamed jasmine rice if desired.