Stir-Fried Lemongrass Chicken with Garlic and Chili

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

A savory and spicy Vietnamese stir-fry featuring tender chicken thighs infused with lemongrass, garlic, and fresh chili. This vietnamese ready in about 30 minutes pairs finely minced lemongrass stalks, minced garlic cloves, thinly sliced fresh red chili 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: 10 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb boneless chicken thighs cut into 1-inch pieces with 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp brown sugar. Marinate for 15 minutes.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 2 finely minced lemongrass stalks, 5 minced garlic cloves, and 1 thinly sliced fresh red chili. Stir-fry for 1-2 minutes until fragrant and aromatic.
  3. Step 3: Add the marinated chicken pieces to the skillet and stir-fry for 6-8 minutes until the chicken is cooked through and slightly caramelized on the edges.
  4. Step 4: Season with 1/2 tsp black pepper and toss in 2 chopped green onions. Stir for another 1 minute until combined and green onions are wilted.
  5. Step 5: Remove from heat and serve immediately with steamed jasmine rice or as desired.

Frequently asked questions

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

Total time is about 30 minutes (20 min prep + 10 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 Garlic and Chili?

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 Garlic and Chili?

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 Garlic and Chili 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 Garlic and Chili?

Vietnamese vietnamese 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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