Vietnamese Lemongrass Chicken Stir-Fry

★ 4.1 · Easy

Bright, aromatic lemongrass and garlic caramelize into golden-brown chicken with a touch of chile heat and fish sauce funk. Fast, fragrant, and a great introduction to Vietnamese home cooking.

20 minPrep Time

10 minCook Time

30 minTotal Time

4 servingsYield

Why You'll Love This

Bold citrusy aroma from fresh lemongrass
Naturally gluten-free with simple swaps
Ready in 30 minutes with big bold flavor

Ingredients

1.5 lbboneless skinless chicken thighs, cut into bite-size pieces
3stalks lemongrass, tough outer layers removed, minced (about 1/4 cup)
4garlic cloves, minced
1shallot, minced
1red Thai chile, minced (optional, to taste)
2 tbspfish sauce
1 tbspbrown sugar
1 tbspsoy sauce
1/2 tspturmeric (optional, for color)
2 tbspvegetable oil, divided
1red bell pepper, sliced
3scallions, cut into 1-inch pieces
2 tbspchopped roasted peanuts, for garnish
to tastecilantro leaves and lime wedges, for serving

Nutrition (estimated per serving)

350Calories

27gProtein

18gFat

14gCarbs

2gFiber

780mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a bowl, combine the chicken pieces with half the minced lemongrass, half the garlic, fish sauce, brown sugar, soy sauce, and turmeric. Toss well and marinate 15 minutes at room temperature.
Heat a 12-inch wok over high heat until lightly smoking. Add 1 tbsp oil and swirl to coat.
Add the marinated chicken in a single layer, reserving any leftover marinade. Let sear undisturbed for 1 minute to develop color.
Stir-fry for 4 to 5 minutes, tossing occasionally, until the chicken is deeply golden brown at the edges and cooked through to 165 F. Remove to a plate.
Add the remaining 1 tbsp oil to the wok. Add the remaining lemongrass, garlic, shallot, and chile. Stir-fry for 30 seconds until very fragrant; watch closely so the garlic does not burn.
Add the bell pepper and stir-fry for 2 minutes until just crisp-tender.
Return the chicken to the wok along with any reserved marinade and juices from the plate.
Toss everything together over high heat for 1 to 2 minutes until the sauce has reduced slightly and coats the chicken in a sticky glaze.
Add the scallions and toss for 30 seconds more until just wilted.
Remove from heat and taste for seasoning, adding a splash more fish sauce if needed.
Transfer to a serving platter, sprinkle with chopped peanuts and cilantro, and serve with lime wedges and steamed rice.

Tips

To mince lemongrass easily, smash the trimmed stalk with the flat side of a knife first to release the oils, then slice thinly before mincing.
Let the chicken sit undisturbed when it first hits the wok; moving it too soon prevents the deep golden caramelization that gives this dish its flavor.