Stir-Fried Lemongrass Chicken with Bell Peppers and Thai Basil

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and flavorful Vietnamese stir-fry featuring tender chicken with aromatic lemongrass, crisp bell peppers, and fresh Thai basil. 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 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: 15 min Cook: 15 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced boneless chicken thighs
2, finely minced lemongrass stalks
1 medium, sliced into strips red bell pepper
1 medium, sliced into strips green bell pepper
3, minced garlic cloves
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp brown sugar
2 tbsp vegetable oil
1/2 cup fresh Thai basil leaves
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 2 finely minced lemongrass stalks, sautéing for 30 seconds until fragrant.
Step 2: Add 1 lb thinly sliced boneless chicken thighs to the wok, stir-frying for 5-6 minutes until chicken is cooked through and edges start to brown.
Step 3: Stir in 1 sliced red bell pepper and 1 sliced green bell pepper, cooking for an additional 3 minutes until vegetables soften but remain crisp.
Step 4: Season with 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp brown sugar, and 1/2 tsp black pepper. Toss continuously until sauce thickens slightly and coats chicken and vegetables, about 2 minutes.
Step 5: Remove from heat and fold in 1/2 cup fresh Thai basil leaves until wilted. Serve immediately with steamed rice.