Stir-Fried Lemongrass Chicken with Peppers

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 pound, cut into 1-inch pieces boneless chicken thighs
2, finely minced lemongrass stalks
1 medium, julienned red bell pepper
1 medium, julienned green bell pepper
3, minced garlic cloves
3 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
2 tablespoons vegetable oil
1/2 teaspoon black pepper
2, sliced diagonally for garnish green onions

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
Step 5: Remove from heat and garnish with 2 sliced green onions. Serve immediately with steamed jasmine rice or noodles.