Stir-Fried Lemongrass Chicken with Peppers

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

A quick Vietnamese stir-fry featuring tender chicken pieces cooked with fresh lemongrass, bell peppers, and a savory fish sauce glaze. This Vietnamese-inspired stir-fry recipe, ready in about 25 minutes, pairs boneless chicken thighs, lemongrass stalks, red bell pepper 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: 10 min Cook: 15 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 2 finely minced lemongrass stalks, sauté for 1 minute until fragrant.
  2. Step 2: Add 1 pound boneless chicken thigh pieces to the skillet, stirring frequently. Cook for 5-6 minutes until chicken is browned and nearly cooked through.
  3. Step 3: Stir in 3 tablespoons fish sauce, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and 1/2 teaspoon black pepper. Mix well to coat the chicken.
  4. Step 4: Add 1 medium julienned red bell pepper and 1 medium julienned green bell pepper. Stir-fry for 3-4 minutes until peppers are tender-crisp and chicken is fully cooked.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions. Serve immediately with steamed jasmine rice or noodles.

Frequently asked questions

How long does Stir-Fried Lemongrass Chicken with Peppers 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 Peppers?

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 Peppers?

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 Peppers 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 Peppers?

Vietnamese stir fry 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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