Cambodian Lemongrass Chicken Stir-Fry (Cha Kroeung)
This Cambodian lemongrass chicken stir-fry is a tribute to my dear Cambodian friend who shared this recipe with me straight from her family’s kitchen. There were no exact measurements, no formal recipe card — just ingredients, instincts, and a whole lot of flavor.
I made it work with what I had, trusted my gut, and honestly? It turned out incredible.
This is one of those dishes that reminds you food doesn’t always need to be precise to be delicious.
Why I Love This Recipe
You ever get a recipe that’s basically just vibes? That’s exactly how this one came to me.
Cha Kroeung is a classic Cambodian-style stir-fry built around fragrant lemongrass, savory fish sauce, and simple pantry seasonings. Even without exact measurements, the flavors come together in a way that feels bold, comforting, and deeply satisfying.
I used about 1½ pounds of chicken breast, adjusted as I went, and let the aromatics do the heavy lifting. It’s quick enough for a weeknight, but special enough to feel like you’re cooking something meaningful — and it tastes even better the next day.
Ingredient Notes
- Chicken breast: Lean, quick-cooking, and perfect for soaking up flavor
- Lemongrass: The star — fresh, paste, or frozen all work
- Fish sauce: Brings salty, umami depth
- Chicken bouillon: Adds savory richness
- Sugar: Balances the salt and aromatics
- Fresh garlic & onion: Essential for building flavor
- Jalapeño: Optional, but great if you like heat
This recipe is forgiving, flexible, and easy to adapt based on what you have.
How to Make Cambodian Lemongrass Chicken Stir-Fry
1. Marinate the Chicken
In a bowl, combine the chopped chicken with:
- Fish sauce
- Sugar
- Garlic powder
- Onion powder
- Chicken bouillon
- Lemongrass
Mix well and let marinate for 15–30 minutes if time allows.
2. Cook the Chicken
Heat a tablespoon of oil in a large pan or wok over medium-high heat.
Add the marinated chicken and fresh minced garlic.
Cook for 5–7 minutes, until browned and fully cooked through.
Remove the chicken from the pan and set aside.
3. Stir-Fry the Vegetables
In the same pan, add a little more oil if needed.
Sauté the onions, bell pepper, and jalapeño for 3–4 minutes, until softened but still vibrant.
4. Combine & Finish
Return the chicken to the pan and toss everything together.
Taste and adjust with more fish sauce or sugar if needed.
5. Serve
Serve hot over steamed white rice or coconut rice.
FAQs
Can I use chicken thighs instead of breasts?
Yes — thighs work great and stay extra juicy.
What if I don’t have fresh lemongrass?
Lemongrass paste or frozen lemongrass cubes are excellent substitutes.
Is this dish spicy?
Only if you add jalapeño. You can leave it out entirely.
Serving Suggestions
- Steamed white rice
- Coconut rice (½ water + ½ coconut milk)
- Cucumber salad on the side
- Fried egg on top for extra richness
Cambodian Lemongrass Chicken Stir-Fry
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
- 1.5 lbs chicken breast, chopped
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 jalapeño, thinly sliced (optional)
- 1 tbsp sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chicken bouillon powder (or 1 cube, crushed)
- 2–3 tbsp fish sauce, to taste
- ½ cup tbsp lemongrass paste or minced fresh lemongrass
- Neutral oil, for cooking
- Steamed white or coconut rice, for serving
Instructions
- Combine chicken, fish sauce, sugar, garlic powder, onion powder, bouillon, and lemongrass. Marinate 15–30 minutes.
- Heat oil in a pan over medium-high heat. Cook chicken with fresh garlic until browned and cooked through. Remove and set aside.
- Sauté onion, bell pepper, and jalapeño until tender.
- Return chicken to the pan, toss to combine, and adjust seasoning.
- Serve over rice and enjoy.
Honoring Family Recipes
Recipes like this aren’t just about food — they’re about culture, memories, and trust. I’m grateful my friend shared this dish with me, and I hope this version honors the spirit of her family’s cooking.
If you’re looking to try something new that’s bold, comforting, and deeply flavorful, this one is worth making.
Cambodian Lemongrass Chicken Stir-Fry (Cha Kroeung)
Equipment
- Wok optional
Ingredients
- 1.5 lbs chicken breast chopped
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 bell pepper sliced
- 1 jalapeño thinly sliced (optional for heat)
- 1 tablespoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder or 1 cube, crushed
- 2 –3 tablespoons fish sauce to taste
- 1/2 cup tablespoons lemongrass paste or minced fresh lemongrass
- Neutral oil for cooking
- Steamed white or coconut rice for serving
Instructions
Prep the chicken:
- In a bowl, combine the chopped chicken with fish sauce, sugar, garlic powder, onion powder, bouillon, and lemongrass. Mix well and let marinate for at least 15–30 minutes if you have time.
Cook the chicken:
- Heat a tablespoon of oil in a large pan or wok over medium-high heat. Add the marinated chicken and fresh garlic, and cook until browned and fully cooked through (about 5–7 minutes). Remove from the pan and set aside.
Stir-fry the veggies:
- In the same pan, add a bit more oil if needed, and sauté the onions, bell pepper, and jalapeños until soft but still vibrant (about 3–4 minutes). Season with a bit more garlic and onion powder if desired.
Combine:
- Return the chicken to the pan and stir everything together until well coated and heated through. Taste and adjust seasoning with more fish sauce or sugar if needed.
Serve:
- Spoon over freshly steamed white rice — or my personal favorite, coconut rice — and enjoy!
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