Stir-Fried Vietnamese Lemongrass Chicken with Chili and Garlic

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

A quick and flavorful stir-fry of tender chicken infused with fragrant lemongrass, spicy chili, and aromatic garlic, perfect over steamed jasmine rice. This vietnamese ready in about 35 minutes pairs stalks lemongrass stalks, finely minced, garlic cloves, minced, red bird’s eye chilies, thinly 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: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 lb thinly sliced boneless skinless chicken thighs with 2 stalks finely minced lemongrass, 3 tbsp fish sauce, 1 tbsp soy sauce, and 1 tbsp brown sugar. Marinate for 20 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 5 minced garlic cloves and 2 thinly sliced red bird’s eye chilies, sauté for 30 seconds until fragrant but not burnt.
  3. Step 3: Add marinated chicken along with marinade to the skillet. Stir-fry for 6-8 minutes until chicken is cooked through and caramelized on edges.
  4. Step 4: Stir in 3 chopped green onions and 1 tbsp fresh lime juice. Cook for an additional 1 minute until bright and aromatic.
  5. Step 5: Serve immediately over steamed jasmine rice or with a side of fresh vegetables.

Frequently asked questions

How long does Stir-Fried Vietnamese Lemongrass Chicken with Chili and Garlic take to make?

Total time is about 35 minutes (25 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 Vietnamese Lemongrass Chicken with Chili and Garlic?

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 Vietnamese Lemongrass Chicken with Chili and Garlic?

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 Lemongrass Chicken with Chili and Garlic 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 Vietnamese Lemongrass Chicken with Chili and Garlic?

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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