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Friday, September 20, 2013

Cambodian Stirfried Chicken

Simple stir fried chicken from Combodia, ginger plays a big role in Cambodian cooking, particularly in stir fried dishes.


  • Peanut or sesame oil or vegetable oil – 2tbsp
  • Garlic – 3 cloves (finely sliced in strips)
  • Fresh young root ginger – 50g (2 oz) (peeled & finely sliced in strips)
  • Fresh Thai chillies – 1-2 (seeded & finely sliced in strips)
  • Boneless chicken breasts or boned chicken legs, skinned – 4
  • Fish sauce – 2 tbsp
  • Granulated or palm sugar – 2 tsp
  • Freshly ground black pepper to taste
  • Coriander leaves – a small bunch (roughly chopped)


Clean and cut chicken into bite sized chunks.  Heat a wok, add in oil. Add garlic, ginger and chilli. Stir them until fragrant and golden. 

Add chicken and toss around wok for 1-2 minutes. Stir in fish sauce and sugar, and stir fry for 4-5 minutes more.

Season with pepper and add some of coriander.

Transfer chicken onto a serving dish and garnish with the remaining coriander.

Serve hot with jasmine rice.


Amelia said...

Hi Jeya, very delightful chicken dish. Look very appetizing. Thanks for sharing.

Have a nice day.

Carole said...

Jeya, thanks for adding to the stir fry collection

Swathi Iyer said...

Delicious chicken love the recipe.

Nilu A said...

The chicken looks delicious and appetizing Jeya.. Thanks for sharing dear.. Also, please collect your Versatile blogger and ABC award from me,

Resna Nishad said...

Chicken looks so delicious..very happy to follow you

Priya said...

The stir fry sounds simple, yet so delish Jeya.

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