Stir-Fried Lemongrass Chicken with Fresh Chili and Basil

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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 drafted and published.

A quick Vietnamese stir-fry combining tender chicken pieces with fragrant lemongrass, fiery fresh chili, and aromatic Thai basil. This Vietnamese-inspired chicken recipe, ready in about 25 minutes, pairs lemongrass stalks, finely chopped, garlic cloves, minced, fresh red chili, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 15 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
2 lemongrass stalks, finely chopped
3 garlic cloves, minced
2 small fresh red chili, sliced
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp brown sugar
2 tbsp vegetable oil
1 cup Thai basil leaves
2 green onions, chopped
1/4 tsp white pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 2 finely chopped lemongrass stalks and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
Step 2: Add 1 lb chicken thigh pieces and 2 sliced fresh red chilies to the skillet. Stir-fry for 5-6 minutes until the chicken is cooked through and beginning to brown.
Step 3: Stir in 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp brown sugar. Cook for another 2 minutes, tossing to coat the chicken evenly and allow the sauce to reduce slightly.
Step 4: Add 1 cup Thai basil leaves, 2 chopped green onions, and 1/4 tsp white pepper. Toss everything together until the basil wilts and the dish is aromatic, about 1 minute.
Step 5: Remove from heat and serve immediately with steamed jasmine rice or noodles.