Stir-Fried Vietnamese Curry Chicken with Lemongrass and Carrots

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

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 ready in about 30 minutes pairs chicken breast, thinly sliced, stalks lemongrass stalk, finely minced, medium (150 g) 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.

Frequently asked questions

How long does Stir-Fried Vietnamese Curry Chicken with Lemongrass and Carrots take to make?

Total time is about 30 minutes (15 min prep + 15 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 Vietnamese Curry Chicken with Lemongrass and Carrots?

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 chicken breast, thinly sliced from drying out.

Can I substitute ingredients in Stir-Fried Vietnamese Curry Chicken with Lemongrass and Carrots?

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 Vietnamese Curry Chicken with Lemongrass and Carrots for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vietnamese Curry Chicken with Lemongrass and Carrots?

Vietnamese vietnamese 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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