Easy Cambodian Lemongrass Chicken Stir Fry | Quick Recipe

Ready for a flavor adventure that's seriously easy? Get ready to add Cha Kroeung Sach Moan, or Cambodian Lemongrass Chicken Stir-Fry, to your dinner rotation! This vibrant dish is packed with aromatic lemongrass, garlic, and turmeric, creating a unique flavor profile that stands out from your usual stir fry recipes for chicken. Best of all, it comes together in about 30-35 minutes, making it the perfect weeknight meal.
What makes this Cambodian chicken stir fry special? It’s all about the kroeung, a fragrant lemongrass paste that forms the heart of Cambodian cuisine. Unlike Thai or Vietnamese stir-fries, this one uses a distinct balance of fish sauce, lime or tamarind, and often a touch of funky prahok (fermented fish paste) or shrimp paste for incredible depth. Don't worry, we'll guide you through making it pantry-friendly for your US kitchen!
Here’s why you’ll love this great stir fry:
✅ Big flavor, simple technique: Get ready for an explosion of taste without complicated steps.
✅ Pantry-friendly swaps: We've got you covered if you can't find every traditional ingredient.
✅ Naturally dairy-free & easily gluten-friendly: A wholesome meal that fits various dietary needs.
So, if you're looking for the best way to cook chicken stir fry that's both authentic and approachable, you've found it. Let's get cooking!
Cha Kroeung Sach Moan directly translates to “stir-fried lemongrass chicken.” Cha means stir-fry, kroeung refers to the aromatic lemongrass spice paste that defines Cambodian cooking, and sach moan is chicken. You'll find this delicious dish gracing home kitchens and casual restaurants across Cambodia, embodying the country's signature sweet, salty, sour, and spicy flavor profile, always with a generous use of fresh lemongrass, fish sauce, and herbs. This recipe stays true to those traditions but is tailored for your home stove and local supermarket ingredients.
The magic of this chicken stir fry truly begins with the kroeung paste.
Lemongrass: This is the star! To prepare, trim off the tough outer layers and the very top and bottom. Use only the tender, pale inner stalk. Slice it thinly for easier pounding or blending. If fresh isn't available, you can substitute 2-3 tablespoons of good quality pre-made lemongrass paste in a pinch.
Garlic & Shallots: Essential aromatics for depth.
Galangal: A close cousin to ginger, but with a more floral, peppery, and piney flavor. If you can't find it, use fresh ginger plus a little extra lime zest for a similar bright kick.
Fresh Turmeric or Turmeric Powder: Fresh turmeric adds a vibrant color and earthy flavor. If using fresh, peel and slice it. A teaspoon of ground turmeric powder works well as a substitute.
Makrut/Kaffir Lime Leaves: These add a distinct citrusy aroma. Bruise them before adding to release their oils. If unavailable, use the zest of one lime plus a little extra lemongrass in the paste.
Optional Shrimp Paste or Fish Sauce: For an extra layer of savory funk and umami, a tiny bit of shrimp paste is traditional. If you're not a fan, just add a bit more fish sauce to the paste.
Chicken Breast or Thighs: Boneless, skinless chicken breasts are lean and cook quickly. Thighs offer more flavor and stay juicier. Slice them thinly against the grain for tender results.
Suggested Veg (built into the canonical recipe):
Green Beans or Long Beans: Add a nice crunch and earthy sweetness.
Red Bell Pepper: Provides beautiful color and a touch of sweetness that balances the savory flavors.
Fresh Basil: Thai basil or holy basil are ideal for their peppery, anise-like notes. Regular Italian basil works as a backup; a small squeeze of lime will help mimic the brighter notes.
Fish Sauce vs. Soy Sauce: Fish sauce is the primary salty, umami component in Cambodian cooking. It's incredibly flavorful and not overly "fishy" once cooked. Adjust the amount to your taste; if you prefer, you can use a mix of fish sauce and a touch of soy sauce, but fish sauce is key for authentic flavor.
Sugar: A little sugar (palm sugar is traditional, but granulated sugar works) helps balance the salty and sour notes.
Lime or Tamarind: These provide the essential sour component. Fresh lime juice is easy, or you can use a small amount of tamarind paste dissolved in water.
Neutral Oil: For stir-frying, use an oil with a high smoke point like canola, grapeseed, or vegetable oil.
Galangal → Ginger + lime zest.
Makrut leaves → Lime zest + a little extra lemongrass.
Shrimp paste → Extra fish sauce plus a touch of miso or anchovy paste (optional).
Thai basil → Italian basil + small squeeze of lime.
Mastering the basics of stir fry is simpler than you think!
Wok vs. Large Skillet: A wok is great for even heat distribution and tossing, but a large, heavy-bottomed skillet or cast-iron pan works perfectly on a home stove. The key is to have enough surface area so you don't crowd the pan.
Preheating: This is crucial! Heat your pan over medium-high heat until it's smoking slightly, then add your oil. The oil should "shimmer" and look wavy before you add ingredients. This ensures a good sear, not a steam.
Mise en Place: This French term means "everything in its place." Have all your ingredients sliced, measured, and ready before you turn on the burner. Stir-frying is fast, so you won't have time to chop mid-cook!
Patting Chicken Dry: For a better sear and to avoid a watery stir fry, pat your sliced chicken pieces thoroughly dry with paper towels.
Keeping Veg in Similar Size Pieces: This ensures everything cooks evenly. You don't want some pieces perfectly crisp-tender while others are raw or mushy.
Aromatics/Kroeung First: Cook the paste until it's super fragrant and the raw onion/garlic smell disappears. It should darken slightly. This builds the flavor foundation.
Chicken Second: Add the chicken in a single layer and let it sear briefly on high heat before stirring. This locks in juices and gets a nice brown crust.
Vegetables Last: Add your veggies and toss them for just 2-3 minutes. You want them crisp-tender, not soft. This is how to get a delicious chicken stir fry and veg combo.
Finish with Herbs and Lime Off the Heat: Stirring in fresh herbs and a squeeze of lime at the very end preserves their vibrant flavor and freshness.
Watery Stir Fry: This usually happens if your pan isn't hot enough, you've crowded the pan with too many ingredients, or there's too much liquid. Cook in batches if needed, ensure high heat, and pat your chicken dry!
Dry Chicken: Slices that are too thick, cooked too long, or cooked on heat that's too low can all lead to dry chicken.
Simple Fixes: Slice chicken thinly (about ¼ inch thick) and cook quickly over high heat until just opaque. Don't overcook!

Ingredients

• For the Kroeung Paste:
• 3 stalks lemongrass, tender white and pale green parts only, thinly sliced (about ½ cup / 50g)
• 4 cloves garlic, peeled (about 1 tbsp / 15g)
• 2 large shallots, peeled and roughly chopped (about ½ cup / 60g)
• 1-inch piece galangal, peeled and sliced (about 1 tbsp / 10g)
• 1-inch piece fresh turmeric, peeled and sliced, or 1 tsp turmeric powder (about 1 tbsp / 10g)
• 3 makrut/kaffir lime leaves, center vein removed, thinly sliced (or zest of 1 lime + extra ½ tsp lemongrass)
• ½ tsp shrimp paste (optional, or ½ tsp extra fish sauce)
• 1 tbsp neutral oil (like canola or grapeseed)
• 1 tbsp fish sauce
• For the Stir-Fry:
• 1.5 lbs (680g) boneless, skinless chicken breast or thighs, thinly sliced against the grain
• 1 tbsp fish sauce (for seasoning chicken)
• 1 tbsp neutral oil, plus more if needed
• 1 cup (150g) green beans or long beans, trimmed and cut into 1-inch pieces
• 1 large red bell pepper, cored, seeded, and thinly sliced
• 2 tbsp fish sauce (for the stir-fry sauce)
• 1-2 tsp granulated sugar (to taste)
• 2 tbsp water or chicken stock (optional, for sauce)
• ¼ cup fresh Thai or holy basil leaves, roughly chopped (Italian basil can be used as a substitute)
• 1-2 fresh red chilies, thinly sliced (optional, for heat)
• Juice of 1 lime (about 2 tbsp) or 1 tbsp tamarind paste dissolved in 2 tbsp hot water
• For Serving:
• Jasmine rice
• Extra lime wedges
• Fresh herbs (cilantro, mint, basil)

Directions

1. Make the Kroeung Paste: In a small food processor, mini-chopper, or mortar and pestle, combine the sliced lemongrass, garlic, shallots, galangal, fresh turmeric (or powder), makrut lime leaves, optional shrimp paste, 1 tbsp neutral oil, and 1 tbsp fish sauce. Process or pound until you have a thick, slightly fibrous paste. Scrape down the sides as needed. Tip: A good paste is the secret to deep flavor.
2. Prep the Chicken & Veg: Place the thinly sliced chicken in a bowl. Add 1 tablespoon of the prepared kroeung paste and 1 tablespoon of fish sauce. Toss to coat evenly. Set aside. Prepare your green beans and bell pepper, ensuring they are cut into similar-sized pieces for even cooking. Tip: Patting the chicken dry before seasoning helps it sear better.
3. Preheat the Pan: Heat a large wok or heavy-bottomed skillet over medium-high heat until it's very hot and just starting to smoke. Add 1 tablespoon of neutral oil and let it shimmer. Tip: A hot pan is key for a good stir-fry; don't rush this step!
4. Cook the Kroeung: Add the remaining kroeung paste to the hot oil. Stir-fry for 2-3 minutes, stirring constantly, until it's very fragrant, the raw garlic/onion smell has cooked out, and the paste darkens slightly. Tip: Keep it moving so it doesn't burn; if it catches, lower the heat slightly.
5. Add the Chicken: Push the kroeung to one side of the pan. Add the seasoned chicken in a single layer to the empty side. Let it sear undisturbed for 1-2 minutes to get some color, then stir-fry until the chicken is mostly opaque and cooked through, about 3-4 minutes. Tip: Don't overcrowd the pan; cook in batches if necessary to ensure a good sear.
6. Add Veg & Sauce: Add the green beans and bell pepper to the pan. Stir-fry for 2-3 minutes, tossing everything together, until the vegetables are crisp-tender. Pour in the 2 tablespoons of fish sauce, 1-2 teaspoons of sugar, and the optional 2 tablespoons of water or stock. Toss well to coat. Tip: Taste as you go and adjust seasoning; the sauce should be a balance of salty, sweet, and tangy.
7. Finish with Herbs & Acidity: Remove the pan from the heat. Stir in the fresh basil leaves, sliced chilies (if using), and the lime juice (or tamarind mixture). Toss quickly to combine. Tip: Adding fresh herbs and acidity off the heat preserves their vibrant flavor and aroma.
8. Taste & Adjust: Taste the stir-fry and adjust seasonings as needed.
   1. Too salty? Add a splash of water and a pinch of sugar.
   2. Too flat? Add more lime juice.
   3. Not enough heat? Add more fresh chilies on top.
9. Serve: Serve immediately over steaming jasmine rice, garnished with extra lime wedges and fresh herbs if desired. Enjoy your authentic Cambodian chicken and lemongrass masterpiece!