Mouthwatering Lemongrass Chicken Stir Fry

Y’all…

This lemongrass chicken means everything to me. I grew up on this dish.

My Vietnamese mom used to make it all the time, and honestly, we’d be hovering around the stove waiting for it to be done.

The smell of lemongrass and fish sauce just filled the whole house – it STILL does when I make it now.

This was always my favorite, HAND DOWN!!!

I’ve probably made it a hundred times since I moved out, and every time it just hits right.

My mom even tried my version and have me nod, which meant the world.

I’ve been cooking it for friends, for family, and now I’m sharing it with you.

It’s SUPER simple, it’s FULL of flavor, and it brings me so much comfort. I know you’ll love it just as much.

Why This Lemongrass Chicken Means So Much to Me

I LOVEEEE this dish so much, you guys!

Every time I make it, it brings me right back to Vietnam.

The smell of fish sauce and lemongrass filling the kitchen just feels like HOME.

It’s one of those dishes that’s always been part of my life. I grew up eating it, and now I make it all the time for dinner. It’s quick, easy, and packed with flavor.

I’ve made it for my friends before and they went CRAZYYYY for it and they were all asking for the recipe. That honestly made me so happy, because this one will always have a special place in my heart.

And now it’s one I get to share with people I care about too.

And I know you’re gonna love it so much. It’s the kind of meal that comes together fast but still tastes like something special.

Once you smell that fish sauce and lemongrass cooking, you’ll get it.

Ingredients You’ll Need

• Chicken breast or thigh: Either works great. Chicken breast is lean and cooks fast, while thighs give you a bit more flavor and stay juicy. Go with what you have.
  
  
• Lemongrass: This is the heart of the dish. It gives that fresh, citrusy aroma that makes the whole thing taste (and smell) amazing.
  
  
• Fish sauce: Salty, funky, and full of umami. This is what brings that deep, savory flavor that ties everything together.
  
  
• Garlic: Adds a nice little kick and blends perfectly with lemongrass and fish sauce. Always a must.
  
  
• Bell peppers or sweet peppers: They bring a pop of color and little sweetness that balances out the savory notes. Use whatever you’ve got on hand.
  
  
• Chili oil (optional): If you want a little heat, this adds the perfect spicy touch. Totally optional but so good if you like a kick.
  

Simple Steps to Make Lemongrass Chicken Stir Fry

Step 1: Prep the chicken

• Slice chicken breast (or thigh) into medium-thick pieces. Season with salt and pepper.

Step 2: Chop the veggies

• Cut bell peppers into long strips.
• Slice green onions and mince garlic into small pieces.

Step 3: Make the sauce

• In a small bowl, mix together oyster sauce, fish sauce, sugar, water, chili oil (optional), and cornstarch.
• Still until smooth.

Step 4: Cook the chicken and veggies

• Heat oil in a pan. Add chopped lemongrass and garlic, stir until fragrant.
• Add chicken and cook until golden on both sides. Pour a bit more than half sauce and stir for 1-2 minutes.
• Add bell peppers and green onions, then pour the rest of the sauce. Stir for 1 more minute, then turn off the heat.

Step 5: Time to serve

• Serve it hot with white rice and fresh cucumber or tomato slices on the side.

How to Store Leftovers

This lemongrass chicken holds up really well as leftovers—honestly, the flavors get even better the next day.

• Fridge: Let the chicken cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. When reheating, just pop it in a pan over medium heat or microwave it until hot. Add a splash of water if the sauce thickens too much.
  
• Freezer: You can freeze it too! Once it’s cooled, pack it into a freezer-safe container or zip-top bag. It’ll keep well for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat it gently on the stove.
  

FAQs About This Recipe

1. Can I use frozen chicken?

Yes, just make sure it’s fully thawed before slicing and cooking. Pat it dry with paper towels to avoid extra moisture in the pan.

2. What kind of lemongrass should I use?

I use frozen chopped lemongrass that I get from an Asian market nearby—it’s super convenient and still smells amazing. You can totally use fresh lemongrass too. Just slice it thin and blend it up to get that same texture.

3. Can I substitute fish sauce?

Fish sauce brings out that deep, savory flavor, but if you need a swap, soy sauce with a splash of lime juice works in a pinch. It won’t taste exactly the same, but it’ll still be delicious.

4. Is this dish spicy?

Only if you want it to be. The chili oil is optional. Leave it out for a milder version, or add more if you’re into heat.

5. What’s the best way to reheat it?

The best way is to warm it up in a skillet over medium heat. Add a splash of water to loosen up the sauce if it thickened. You can microwave it too, just cover it to keep the moisture in.