Stir-Fried Lemongrass Chicken with Scallions and Chili

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

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Adjust seasoning with extra fish sauce or soy sauce as desired. Serve hot over 4 cups cooked jasmine rice.

Frequently asked questions

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

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 boneless chicken thighs from drying out.

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

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 Scallions and Chili 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 Scallions and Chili?

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.

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