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Cambodian Lemongrass Chicken Stir-Fry

Cambodian Lemongrass Chicken Stir-Fry (Cha Kroeung)

This flavorful stir-fry is a tribute to my dear Cambodian friend who shared this recipe with me from her own family’s kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes

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!