Stir-Fried Lemongrass Chicken with Bell Peppers and Jasmine Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant stir-fry featuring tender chicken infused with lemongrass and garlic, tossed with colorful bell peppers and served over fragrant jasmine rice. This Vietnamese recipe, ready in about 40 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 450 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 stalks, finely minced lemongrass stalks
• 3 minced garlic cloves
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 3 stalks, sliced green onions
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil
• 2 cups uncooked jasmine rice
• 3 cups water

Instructions

1. Step 1: Rinse 2 cups uncooked jasmine rice until water runs clear. Combine with 3 cups water in a pot, bring to boil, then reduce to low and simmer covered for 15 minutes until tender. Remove from heat and let steam for 10 minutes.
2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 finely minced lemongrass stalks and 3 minced garlic cloves, sauté for 1 minute until fragrant.
3. Step 3: Add 1 pound boneless chicken thigh pieces and stir-fry for 5-6 minutes until chicken is cooked through and lightly browned.
4. Step 4: Add 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper to the skillet. Stir-fry for another 3-4 minutes until peppers are tender-crisp.
5. Step 5: Stir in 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1 teaspoon brown sugar. Mix well and cook for 1 minute until sauce coats the chicken and vegetables.
6. Step 6: Remove from heat and garnish with 3 sliced green onions. Serve hot over the steamed jasmine rice.