Tangy Vietnamese Lemongrass Chicken Stir Fry

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

Juicy chicken pieces stir-fried with aromatic lemongrass and a tangy fish sauce glaze, finished with fresh herbs and crisp vegetables. This vietnamese-inspired chicken ready in about 35 minutes pairs garlic cloves, minced, fish sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 lb boneless chicken thighs cut into 1-inch pieces, 2 stalks finely minced fresh lemongrass, 3 minced garlic cloves, 2 tbsp fish sauce, and 1 tbsp brown sugar. Toss to coat and marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken and cook for 6-7 minutes, stirring frequently, until the chicken is cooked through and edges start to caramelize.
  3. Step 3: Add 1 thinly sliced medium red bell pepper and 3 chopped green onions to the skillet. Stir-fry for another 2-3 minutes until the pepper softens but remains crisp.
  4. Step 4: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup fresh cilantro leaves. Sprinkle 2 tbsp crushed roasted peanuts on top before serving.

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Frequently asked questions

How long does Tangy Vietnamese Lemongrass Chicken Stir Fry take to make?

Total time is about 35 minutes (20 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 Tangy Vietnamese Lemongrass Chicken Stir Fry?

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 Tangy Vietnamese Lemongrass Chicken Stir Fry?

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 Tangy Vietnamese Lemongrass Chicken Stir Fry 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 Tangy Vietnamese Lemongrass Chicken Stir Fry?

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.

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