Stir-Fried Vietnamese Lemongrass Chicken with Chili and Garlic

By AislePrompt Test Kitchen · 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-inspired 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.

★ 4.4 (9 ratings) Prep: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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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