Stir-Fried Vietnamese Curry Chicken with Lemongrass and Carrots

By AislePrompt Editorial · ·

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 featuring tender chicken breast cooked with aromatic lemongrass, curry powder, and crisp carrots for a vibrant Vietnamese-inspired dish. This Vietnamese recipe, ready in about 30 minutes, pairs chicken breast, thinly sliced, lemongrass stalk, finely minced, carrots, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 15 min Cook: 15 min Serves 3 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  2. Step 2: Add 3 minced garlic cloves and 2 finely minced lemongrass stalks, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 lb thinly sliced chicken breast, stir-fry for 5 minutes until the edges are just cooked and turning golden.
  4. Step 4: Sprinkle in 1 tbsp yellow curry powder, 1 tbsp fish sauce, and 1 tsp sugar; toss to evenly coat the chicken and cook for 2 more minutes.
  5. Step 5: Add 2 medium julienned carrots (150 g), stir-fry for 3 minutes until carrots are just tender but still crisp.
  6. Step 6: Remove from heat and stir in 1/4 cup fresh basil leaves and 2 sliced scallions.
  7. Step 7: Serve immediately with steamed jasmine rice or noodles.

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