Stir-Fried Lemongrass Chicken with Roasted Peanuts

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

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.

Tender chicken stir-fried with fragrant lemongrass and garlic, topped with crunchy roasted peanuts and fresh scallions. This Vietnamese-inspired chicken recipe, ready in about 35 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 360 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: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 360 cal/serving

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Ingredients

1 lb, boneless and skinless, thinly sliced chicken thighs
2, finely chopped lemongrass stalks
3, minced garlic cloves
2, thinly sliced shallots
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
2 tbsp vegetable oil
1/4 cup, roughly chopped roasted peanuts
3, sliced on bias scallions
1, thinly sliced (optional) red chili
1/2 tsp ground black pepper

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Instructions

Step 1: In a medium bowl, toss 1 lb thinly sliced chicken thighs with 2 finely chopped lemongrass stalks, 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tbsp brown sugar. Let marinate for 20 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 2 thinly sliced shallots, stir-frying for 1 minute until fragrant.
Step 3: Add marinated chicken and stir-fry for 6-7 minutes until chicken is cooked through and edges start to brown.
Step 4: Season with 1/2 tsp ground black pepper and adjust seasoning with additional fish sauce or soy sauce if needed.
Step 5: Remove from heat and stir in 1/4 cup roughly chopped roasted peanuts.
Step 6: Transfer to serving plate and garnish with 3 sliced scallions and 1 thinly sliced red chili if using. Serve immediately with steamed jasmine rice.