Stir-Fried Lemongrass Chicken with Thai Basil and Chilies

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

Juicy chicken pieces stir-fried with fragrant lemongrass, fiery chilies, and fresh Thai basil for a vibrant and spicy Vietnamese-inspired dish. This Vietnamese-inspired chicken recipe, ready in about 30 minutes, pairs lemongrass stalks, finely minced, garlic cloves, minced, bird’s eye chilies, sliced 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.

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

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 bowl, toss 1 lb boneless chicken thighs cut into 1-inch pieces with 3 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1/2 tsp ground black pepper. Set aside for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 2 minced lemongrass stalks, 3 minced garlic cloves, and 3 sliced bird’s eye chilies. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add marinated chicken to the wok and stir-fry for 6-8 minutes until chicken is cooked through and edges develop a slight caramelized sear.
  4. Step 4: Toss in 1/2 cup fresh Thai basil leaves and 1/4 cup sliced green onions. Stir-fry for an additional 1 minute until basil is wilted and aromatic.
  5. Step 5: Remove from heat and serve immediately over steamed jasmine rice for a fragrant, spicy meal.

Frequently asked questions

How long does Stir-Fried Lemongrass Chicken with Thai Basil and Chilies 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 Thai Basil and Chilies?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Stir-Fried Lemongrass Chicken with Thai Basil and Chilies?

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 Thai Basil and Chilies 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 Thai Basil and Chilies?

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.

Related recipes