Discover a fresh and aromatic Vietnamese lemongrass chicken stir-fry that brings vibrant flavors to your dinner table in under 30 minutes.
This recipe uses simple ingredients like fresh lemongrass, garlic, and ginger to achieve a perfectly balanced and fragrant dish.
Perfect for a quick meal, it highlights the bright, citrusy notes of lemongrass combined with tender chicken breast strips.
Why You’ll Love This Recipe
- The quick stir-fry method locks in the juices and keeps the chicken tender and moist.
- Lemongrass adds a bright citrus flavor that’s distinctive to Vietnamese cuisine, brightening the dish without overpowering it.
- Using fresh ingredients like garlic, ginger, and scallions layers the dish with complementary savory and aromatic notes.
Vietnamese Lemongrass Chicken Stir-Fry
A vibrant and quick Southeast Asian stir-fry featuring tender chicken and fragrant lemongrass, perfect for a flavorful weeknight dinner.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
- 2 stalks fresh lemongrass, white part only, finely minced (about 2 tablespoons)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, thinly sliced
- 2 scallions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/4 cup (60 ml) chicken broth or water
- Fresh cilantro leaves (optional, for garnish)
Instructions
- Prepare the Ingredients Thinly slice the chicken breasts and finely mince the white part of the lemongrass. Mince garlic and ginger, slice onion and red bell pepper, and chop scallions.
- Marinate the Chicken In a bowl, combine sliced chicken with minced lemongrass, garlic, ginger, soy sauce, fish sauce, sugar, and black pepper. Mix well and let it marinate for 10 minutes.
- Heat the Pan Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Cook the Chicken Add marinated chicken to the pan and stir-fry for about 5-7 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Add Vegetables Add sliced onion and red bell pepper to the pan. Stir-fry for an additional 3-4 minutes until vegetables are tender-crisp.
- Add Broth and Scallions Pour chicken broth into the pan to create a light sauce. Stir well and cook for 1-2 minutes more. Add chopped scallions and stir to combine.
- Serve Remove from heat and garnish with fresh cilantro if desired. Serve immediately with steamed rice.
Helpful Tips
- Use fresh lemongrass for the most authentic aroma and flavor; trim off the tough outer layers before mincing.
- Ensure chicken is cooked to a safe internal temperature of 165°F (74°C) for food safety.
- Adjust fish sauce and soy sauce according to your salt preference.
- If fresh lemongrass is unavailable, substitute with 1 teaspoon lemongrass paste or omit and add extra ginger for aroma.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat until warmed through to an internal temperature of 165°F (74°C). Avoid microwave reheating for best texture.
Do not freeze this dish as the vegetables may lose their texture upon thawing.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used for a juicier result and will work well with the marinade and stir-fry method.
Is this dish gluten-free?
This recipe contains soy sauce, which often contains gluten. Use a gluten-free tamari or soy sauce alternative to make it gluten-free.
How do I prepare lemongrass for cooking?
Peel off the tough outer layers and finely mince the tender white part near the base. This is what imparts the bright lemony aroma and flavor.
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