Stir-Fried Lemongrass Chicken with Peppers and Scallions

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

A quick Vietnamese stir-fry featuring tender chicken pieces infused with fragrant lemongrass and colorful bell peppers. This vietnamese-inspired chicken ready in about 30 minutes pairs 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 350 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.

★ 4.4 (10 ratings) Prep: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine 1 lb boneless skinless chicken thighs cut into 1-inch pieces, 2 finely minced lemongrass stalks, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp black pepper. Toss well and marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add marinated chicken in a single layer and stir-fry for 4-5 minutes until browned and nearly cooked through.
  3. Step 3: Add 1 medium sliced red bell pepper, 1 medium sliced green bell pepper, and 4 sliced scallions to the skillet. Stir-fry for an additional 3 minutes until vegetables are tender-crisp and chicken is cooked through.
  4. Step 4: Remove from heat and serve immediately with steamed jasmine rice or noodles.

Frequently asked questions

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

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 chicken thighs from drying out.

Can I substitute ingredients in Stir-Fried Lemongrass Chicken with Peppers and Scallions?

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 and Scallions 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 and Scallions?

Vietnamese chicken 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.

What others are saying

Related recipes