Cambodian Stir-Fry Chicken Lemongrass & Holy Basil
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Cambodian Stir-Fry Chicken Lemongrass & Holy Basil
PREP TIME: 20 MIN
COOK TIME: 20 MIN
TOTAL TIME: 40 MIN
Yield: 2
Author: Chakriya's Kitchen
INGREDIENTS
1 pound boneless chicken thigh, cut into bite-sized pieces
2 tbsp cooking oil
2 tbsp minced garlic
1 chopped shallot
3 Thai birds eye chili peppers, chopped
2 to 3 fresh lemongrass stalks, sliced and finely chopped (using the only bottom white part)
1 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp sugar
1 cup fresh holy basil leaves
For Serving
Steamed jasmine rice
INSTRUCTIONS
Heat the wok at a high heat temperature. Then add cooking oil and chicken pieces. Let the chicken pieces cook for about 4 to 5 minutes without touching until nicely golden brown at the bottom. Turn over the chicken pieces and cook for another 2 minutes.
Next, add minced garlic, chopped shallot, chopped chili peppers, and chopped lemongrass into the wok. Stir and cook for about 1 to 2 minutes.
Then add the 1 tbsp oyster sauce, 2 tbsp fish sauce, and 2 tbsp sugar. Toss and stir for 1 to 2 minutes.
Finally, add the fresh holy basil. Stir and toss for about 20 to 30 seconds. Turn off the heat and serve with steam jasmine rice.
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