Stir-Fried Lemongrass Chicken with Vietnamese Five-Spice

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 stir-fry of tender chicken pieces infused with fragrant lemongrass and Vietnamese five-spice powder, balanced by fresh herbs and chili. This Vietnamese-inspired chicken recipe, ready in about 25 minutes, pairs garlic cloves, minced, shallots, thinly sliced, vegetable oil 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: 10 min Cook: 15 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

1 pound boneless chicken thighs, cut into 1-inch pieces
2 lemongrass stalks, white parts finely chopped
3 garlic cloves, minced
2 shallots, thinly sliced
2 tablespoons vegetable oil
1 teaspoon Vietnamese five-spice powder
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 fresh red chili, sliced
1/4 cup fresh Thai basil leaves
2 spring onions, chopped
1/4 teaspoon black pepper

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 2 finely chopped white parts of lemongrass, 3 minced garlic cloves, and 2 thinly sliced shallots. Stir-fry for 1-2 minutes until fragrant and slightly softened.
Step 2: Add 1 pound of boneless chicken thighs cut into 1-inch pieces to the wok. Stir-fry for 4-5 minutes until the chicken turns opaque.
Step 3: Sprinkle 1 teaspoon Vietnamese five-spice powder over the chicken, then add 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1 teaspoon brown sugar. Toss everything together and cook for another 3-4 minutes until the chicken is cooked through and the sauce slightly thickens.
Step 4: Stir in 1 sliced fresh red chili, 1/4 cup fresh Thai basil leaves, and 2 chopped spring onions. Season with 1/4 teaspoon black pepper, tossing briefly until the herbs are wilted and aromatic.
Step 5: Remove from heat and serve hot with steamed jasmine rice or rice noodles.