Cambodian Stir-Fry Chicken Lemongrass & Holy Basil

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Cambodian Stir-Fry Chicken Lemongrass & Holy Basil

Yield: 2

Author: Chakriya's Kitchen

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

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

1. 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.
2. Next, add minced garlic, chopped shallot, chopped chili peppers, and chopped lemongrass into the wok. Stir and cook for about 1 to 2 minutes.
3. Then add the 1 tbsp oyster sauce, 2 tbsp fish sauce, and 2 tbsp sugar. Toss and stir for 1 to 2 minutes.
4. 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