Stir-Fried Lemongrass Chicken with Scallions

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 combining tender chicken thighs with fragrant lemongrass and fresh scallions for a flavorful weeknight meal. This Vietnamese-inspired chicken recipe, ready in about 37 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: 25 min Cook: 12 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

1 pound, cut into 1-inch pieces boneless chicken thighs
2 finely minced lemongrass stalks
4 minced garlic cloves
2 thinly sliced shallots
6 stalks, cut into 2-inch pieces scallions
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
2 tablespoons vegetable oil
1/4 teaspoon black pepper

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Instructions

Step 1: In a bowl, toss 1 pound boneless chicken thighs cut into 1-inch pieces with 2 finely minced lemongrass stalks, 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1 teaspoon brown sugar. Marinate for 20 minutes.
Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 2 thinly sliced shallots, sauté for 1 minute until fragrant.
Step 3: Add marinated chicken and stir-fry for 6-7 minutes until cooked through and edges begin to caramelize.
Step 4: Stir in 6 stalks scallions cut into 2-inch pieces and sprinkle 1/4 teaspoon black pepper. Cook for another 2 minutes until scallions soften but remain bright green. Serve hot with steamed rice.