Stir-Fried Lemongrass Chicken with Fresh Chili and Basil

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

A quick Vietnamese stir-fry combining tender chicken pieces with fragrant lemongrass, fiery fresh chili, and aromatic Thai basil. This vietnamese-inspired chicken 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from heat and serve immediately with steamed jasmine rice or noodles.

Frequently asked questions

How long does Stir-Fried Lemongrass Chicken with Fresh Chili and Basil take to make?

Total time is about 25 minutes (10 min prep + 15 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 Fresh Chili and Basil?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Stir-Fried Lemongrass Chicken with Fresh Chili and Basil?

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 Fresh Chili and Basil 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 Fresh Chili and Basil?

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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