Lemongrass Chicken Stir-Fry
Cha Kreung Sak Moun
Chicken stir-fried in authentic Cambodian lemongrass paste, with chili, onion, and hot basil.
Total: 25 min (10 min prep)
Style: Authentic Cambodian
Yield: 4 servings
3.5 oz Angkor Lemongrass Paste
1 lb boneless skinless chicken thighs (½” cubed)*
1 Fresno Chili pepper (sliced)**
¼ medium onion (sliced)
Handful of hot basil ***
2 T cooking oil
* Substitute with 14oz of extra firm tofu (⅓” cubed)
** Substitute with any medium spiced chili or ½ red bell pepper if mild flavor is preferred over spicy
*** Hot basil has unique flavor and aroma, thus it is not easy to substitute. However, the dish is good with Thai basil as well. It is also good with just spinach or kale to add some green to the dish.
Marinate chicken with lemongrass paste, set aside. Prepare the remaining ingredients. Heat oil on high, add the marinated chicken, stir and cook to your preference (10-15 minutes). Stir in chili, onion and mix well. Turn off the heat and stir in hot basil.
Serve with steamed rice