Stir-Fried Lemongrass Chicken with Garlic and Chili

By AislePrompt Editorial · ·

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 savory and spicy Vietnamese stir-fry featuring tender chicken thighs infused with lemongrass, garlic, and fresh chili. This Vietnamese recipe, ready in about 30 minutes, pairs boneless chicken thighs, lemongrass stalks, 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: 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.

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