Lemongrass Chicken Stir-Fry
Chicken stir-fried in authentic Cambodian lemongrass paste, with chili, onion, and hot basil.
- A large wok
- 3.5 ounces Angkor Lemongrass Paste
- 2 tablespoon cooking oil
- 1 tbsp prahok paste*
- 1.5 pounds boneless skinless chicken thighs ½” cubed
- 3 ounces Fresno Chili pepper* sliced
- 3 ounces onion sliced
- 2 ounces hot basil*
- Marinate the Meat: Marinate chicken with lemongrass paste, set aside.
- Cook the Meat: Heat oil on low heat, add prahok and continue stirring until prahok is dehydrated and its color and texture are also changed. Add the marinated chicken, stir and cook until dehydrated. Continue cooking the meat, but do not stir to allow meat to brown.
- Add Vegetable: Once one side of the meat gets a chance to brown, stir chili and onion. Salt to taste. Turn off the heat and stir in hot basil.
Calories: 230kcal | Carbohydrates: 4g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 555mg | Potassium: 361mg | Fiber: 1g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Serve with steamed rice. * Substitution:
- Prahok is optional. It has very pungent aroma, and is an acquired taste for most people. If you’d like to try and this is the first time you cook with prahok I recommend use only half of the amount. It can be substituted with one tablespoon of fish sauce.
- Fresno chili is not very spicy. It can be substituted with any medium spiced chili. Use 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 best one that my mother and I used while we were living in Lincoln, NE in early 80’s was oregano. Oregano has similar aroma, but much more intense in flavor and aroma. Curry leaves are also great option for adding herb to the dish. Or just add spinach or kale to add some green and good iron to the dish.
- For oregano, be sure to reduce the amount by at least 50 percent.
- For curry leaves, use 1/2 cup of leaves, roasting in hot oil, remove them and set aside prior to adding prahok. Once the cooking is completed, add the roasted leaves at the end mix well, and save some for garnish.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
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