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 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.

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 boneless chicken thighs 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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