Stir-Fried Lemongrass Chicken with Scallions and Chili

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 juicy chicken thighs flavored with fragrant lemongrass, scallions, and fresh chili for a spicy kick. This Vietnamese-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, lemongrass stalk, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 400 cal/serving

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Ingredients

1 pound, cut into 1-inch pieces boneless chicken thighs
2, white parts finely minced lemongrass stalk
3, minced garlic cloves
4, sliced into 2-inch lengths scallions
1, thinly sliced fresh red chili
2 tablespoons vegetable oil
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper
4 cups, for serving cooked jasmine rice

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Instructions

Step 1: In a large bowl, toss 1 pound boneless chicken thighs cut into 1-inch pieces with 2 tablespoons vegetable oil, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and 1/2 teaspoon black pepper. Let marinate for 15 minutes.
Step 2: Heat a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for 4-5 minutes until they begin to brown.
Step 3: Add 2 finely minced lemongrass stalks, 3 minced garlic cloves, 4 sliced scallions, and 1 thinly sliced fresh red chili to the pan. Continue stir-frying for another 3 minutes until chicken is cooked through and fragrant.
Step 4: Adjust seasoning with extra fish sauce or soy sauce as desired. Serve hot over 4 cups cooked jasmine rice.