Stir-Fried Vietnamese Lemongrass Chicken with Jasmine Rice
A vibrant stir-fry featuring tender chicken marinated in lemongrass and garlic, served over fluffy jasmine rice for a fragrant and quick regional Vietnamese meal. This vietnamese-inspired chicken ready in about 40 minutes pairs stalks lemongrass stalks, finely minced, garlic cloves, minced, medium shallots, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.
Ingredients
- 1 lb (450 g) chicken thighs, boneless skinless, sliced thin
- 2 stalks lemongrass stalks, finely minced
- 3 cloves garlic cloves, minced
- 2 medium shallots, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 3 tbsp vegetable oil
- 1/2 tsp black pepper
- 1 cup (uncooked) jasmine rice
- 1.5 cups water
- 2 green onions, thinly sliced
- for serving fresh lime wedges
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with 1.5 cups water in a pot. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy.
- Step 2: In a bowl, combine 1 lb thinly sliced boneless skinless chicken thighs with 2 finely minced lemongrass stalks, 3 minced garlic cloves, 2 thinly sliced shallots, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp brown sugar, and 1/2 tsp black pepper. Marinate for 15 minutes.
- Step 3: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry for 6-8 minutes until chicken is cooked through and edges start to caramelize.
- Step 4: Stir in 2 thinly sliced green onions and cook for an additional 1 minute until fragrant.
- Step 5: Serve the lemongrass chicken hot over steamed jasmine rice with fresh lime wedges on the side for squeezing.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Vietnamese Lemongrass Chicken with Jasmine Rice take to make?
Total time is about 40 minutes (20 min prep + 20 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 Jasmine Rice?
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 Jasmine Rice?
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 Jasmine Rice 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 Jasmine Rice?
Vietnamese chicken 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.