No results to search

Cha Kreung Satch Moan (Cambodian Lemongrass Chicken Stir-Fry) Recipe

Name: Cha Kreung Satch Moan (Cambodian Lemongrass Chicken Stir-Fry) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: For the Kreung:; 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, sliced into thin rounds (65g once sliced); One 3-inch knob galangal, peeled and sliced into thin rounds (35g once sliced); Two 4-inch knobs fresh turmeric, peeled and sliced into thin rounds (25g once sliced); 12 makrut lime leaves, preferably fresh, sliced very thinly crosswise; 1 small shallot, peeled and sliced into thin rounds (25g once sliced); 5 medium cloves garlic, peeled (25g); 1/2 cup holy basil leaves, very tightly packed (12g; see note) or Thai basil leaves (25g); For the Stir-Fry:; 1/2 cup (120ml) vegetable oil, divided; 2 pounds (900g) boneless, skinless chicken breast (about 3 breast halves), cut crosswise into 1/2-inch-thick slices, divided; One 3-inch piece fermented mudfish (35g), cut in half, divided (optional; see note); 2 teaspoons (10ml) Asian fish sauce, divided; 1/2 teaspoon granulated sugar, divided; 1/2 cube (6g) chicken bouillon, such as Knorr, crumbled to a powdery consistency, divided; 1 cup holy basil leaves, very tightly packed (40g), divided; 4 jalapeños (150g), stemmed, halved, and seeded, then cut on a bias into 3/4-inch strips, divided; Kosher salt; For Serving:; Steamed white rice

Prep Time

10m

Cook Time

20m

Total Time

30m

This Cambodian Lemongrass Chicken Stir-Fry recipe features lemongrass, galangal, and fresh turmeric, along with makrut lime leaves and holy basil. The ingredients are combined with boneless, skinless chicken breast and jalapeños to create a flavorful and aromatic stir-fry that is perfect when served over steamed white rice.

seriouseats.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, sliced into thin rounds (65g once sliced)

One 3-inch knob galangal, peeled and sliced into thin rounds (35g once sliced)

Two 4-inch knobs fresh turmeric, peeled and sliced into thin rounds (25g once sliced)

12 makrut lime leaves, preferably fresh, sliced very thinly crosswise

1 small shallot, peeled and sliced into thin rounds (25g once sliced)

5 medium cloves garlic, peeled (25g)

1/2 cup holy basil leaves, very tightly packed (12g; see note) or Thai basil leaves (25g)

1/2 cup (120ml) vegetable oil, divided

2 pounds (900g) boneless, skinless chicken breast (about 3 breast halves), cut crosswise into 1/2-inch-thick slices, divided

One 3-inch piece fermented mudfish (35g), cut in half, divided (optional; see note)

2 teaspoons (10ml) Asian fish sauce, divided

1/2 teaspoon granulated sugar, divided

1/2 cube (6g) chicken bouillon, such as Knorr, crumbled to a powdery consistency, divided

1 cup holy basil leaves, very tightly packed (40g), divided

4 jalapeños (150g), stemmed, halved, and seeded, then cut on a bias into 3/4-inch strips, divided

Cha Kreung Satch Moan (Cambodian Lemongrass Chicken Stir-Fry) Recipe

Ingredients

For The Kreung

For The Stir-fry

For Serving

Steps

Nutrition Facts

Cha Kreung Satch Moan (Cambodian Lemongrass Chicken Stir-Fry) Recipe

Ingredients

For The Kreung

For The Stir-fry

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts