Stir-Fried Lemongrass Chicken with Bell Peppers and Garlic

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A quick Vietnamese stir-fry featuring tender chicken pieces infused with lemongrass aroma, bright bell peppers, and crispy garlic for a flavorful weeknight meal. This Vietnamese-inspired chicken recipe, ready in about 25 minutes, pairs boneless chicken thighs, lemongrass stalks, garlic cloves 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, cut into 1-inch pieces boneless chicken thighs
• 2, finely minced lemongrass stalks
• 5 thinly sliced garlic cloves
• 2 tablespoons vegetable oil
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon freshly ground black pepper
• 2 stalks, sliced for garnish green onions

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 5 thinly sliced garlic cloves and 2 finely minced lemongrass stalks, stirring constantly for 1 minute until fragrant and garlic edges turn golden.
2. Step 2: Add 1 pound chicken thigh pieces to the pan, spreading them out evenly. Stir-fry for 5-6 minutes until the chicken is browned and cooked through.
3. Step 3: Toss in 1 sliced red bell pepper and 1 sliced yellow bell pepper strips, stir-frying for another 2-3 minutes until peppers are tender-crisp.
4. Step 4: Season with 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon brown sugar, and 1/2 teaspoon freshly ground black pepper. Stir well to coat and cook for 1 more minute until sauce slightly thickens.
5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving hot with steamed rice.