Stir-Fried Lemongrass Chicken with Bell Peppers and Scallions

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

Quick stir-fried chicken infused with fragrant lemongrass and vibrant bell peppers, finished with scallions and a savory sauce. This vietnamese-inspired chicken ready in about 32 minutes pairs thinly sliced boneless chicken thighs, finely minced lemongrass stalks, minced 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.

Prep: 20 min Cook: 12 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 1 lb thinly sliced boneless chicken thighs with 2 minced lemongrass stalks, 1 tbsp fish sauce, 3 tbsp soy sauce, 1 tsp brown sugar, and 1/2 tsp black pepper; marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  3. Step 3: Add 3 minced garlic cloves, sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Add marinated chicken to the wok and stir-fry for 5 minutes until chicken turns opaque and edges begin to brown.
  5. Step 5: Add 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper; stir-fry for another 3-4 minutes until peppers are tender-crisp.
  6. Step 6: Toss in 4 green onions cut into 2-inch pieces and stir for 1 minute to combine and heat through.
  7. Step 7: Adjust seasoning with a splash more soy sauce or fish sauce if needed; serve hot over steamed rice or noodles.

Frequently asked questions

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

Total time is about 32 minutes (20 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 Scallions?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Stir-Fried Lemongrass Chicken with Bell Peppers and Scallions?

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 Scallions 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 Scallions?

Vietnamese chicken 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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