Cambodian Lemongrass Chicken Stir Fry

Be the first to rate

(No Ratings Yet)

Loading...

A vibrant, fragrant stir-fry showcasing the bright flavors of Khmer cooking — tender chicken wok-tossed with lemongrass, garlic, and crisp vegetables, balanced with fish sauce and palm sugar for that signature sweet-savory Cambodian depth. Quick enough for a weeknight yet layered with the aromatic complexity of a traditional Chha Khmer.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 8 gSugar
• 35 gProtein
• 1100 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 55 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the marinade

• 1.5 lbs boneless skinless chicken thighs, sliced thin across the grain
• 1 tbsp fish sauce
• 1 tsp cornstarch
• 1 tbsp vegetable oil

For the stir-fry

• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 2 stalks lemongrass, tender inner bulb only, finely minced
• 1 small red onion, sliced into thin wedges
• 1 red bell pepper, seeded and sliced
• 2 cups baby bok choy, halved lengthwise
• 1 cup shredded green cabbage
• 1 medium carrot, peeled and julienned
• 8 green beans, trimmed and cut into 1-inch pieces

For the sauce

• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp palm sugar, grated (or dark brown sugar)
• 1 tsp freshly cracked Kampot black pepper
• 1/4 cup chicken broth or water
• 4 kaffir lime leaves, torn (optional)
• 1 long red chili, thinly sliced (optional)

To serve

• 3 cups hot steamed jasmine rice
• Lime wedges
• Fresh cilantro leaves
• Sliced Thai chilies

Directions

1. In a bowl, toss the sliced chicken with fish sauce, cornstarch, and 1 tablespoon of oil. Let marinate for 15 minutes while you prepare the vegetables and sauce.
2. Whisk together all sauce ingredients in a small bowl until the palm sugar fully dissolves; set aside near the stove.
3. Heat 2 tablespoons of oil in a wok or large heavy skillet over high heat until just smoking. Add the chicken in a single layer and sear undisturbed for 90 seconds to develop char, then stir-fry until just cooked through, about 2 more minutes. Transfer to a plate.
4. Add the remaining 1 tablespoon of oil to the wok. Add the garlic, lemongrass, and red onion; stir-fry for 30 seconds until fragrant and just softened.
5. Add the bell pepper, carrot, and green beans; stir-fry for 2 minutes, keeping the vegetables crisp-tender and brightly colored.
6. Return the chicken to the wok along with the bok choy and cabbage. Pour the sauce over everything and toss vigorously for about 1 minute until the vegetables are just wilted and the sauce coats each piece.
7. Taste and adjust with a splash more fish sauce for saltiness or a pinch more palm sugar for sweetness — the balance should lean savory with a gentle caramel finish.
8. Remove from heat and let the stir-fry rest in the pan for 1 minute so the sauce clings to the ingredients.
9. Spoon immediately over hot jasmine rice, garnish with cilantro, fresh chili, and a squeeze of lime.

Cook’s Notes

• Slice the chicken thin and uniform so it cooks in seconds over high heat — thicker pieces will steam rather than sear.
• Have every ingredient prepped and within arm's reach before you fire up the wok, since stir-frying moves very quickly once you start.
• Swap chicken for peeled shrimp or thinly sliced beef sirloin; reduce cooking time for shrimp to about 2 minutes total.
• For a deeper mahogany color and richer umami, finish with a small drizzle of dark soy sauce right at the end.
• Seek out palm sugar and Kampot pepper if you can — they lend the unmistakably Cambodian sweetness and gentle heat that define this dish.

You might also like

Asian

Pork and Ginger Stir Fry Cambodia

Asian

Cambodian Beef Lok Lak Stir-Fry

Asian

Cambodian Rice Noodles with Fragrant Fish Gravy

Asian

Cambodian Grilled Pork over Steamed Rice with Pickled Vegetables