Sngor Chruok Tirk Doung (Cambodian Stir-Fried Lemongrass Chicken)

Ingredients

Chicken breast

500 grams, sliced into thin pieces

Lemongrass

2 stalks, finely chopped

Garlic

4 cloves, minced

Red chili

1 large, sliced

Fish sauce

2 tablespoons

Oyster sauce

1 tablespoon

Sugar

1 teaspoon

Vegetable oil

2 tablespoons

Fresh basil leaves

a handful for garnish

Salt and pepper

to taste

Instructions

1. In a mixing bowl, combine the sliced chicken, chopped lemongrass, minced garlic, fish sauce, oyster sauce, and sugar. Mix well to ensure the chicken is well-coated with the marinade. Let it sit for at least 10 minutes to absorb the flavors.
2. Heat the vegetable oil in a wok or large skillet over high heat. Once the oil is hot, add the marinated chicken. Stir-fry for 5-6 minutes, or until the chicken is cooked through and turns a beautiful golden brown.
3. Add the sliced red chili to the wok and continue to stir-fry for another minute, allowing the chili to release its heat and flavor into the dish.
4. Season the stir-fry with salt and pepper according to your preference.
5. Remove from heat and garnish the stir-fry with a handful of fresh basil leaves for added aroma and flavor.
6. Serve the Sngor Chruok Tirk Doung hot, ideally with a side of steamed jasmine rice or noodles for a complete, satisfying meal.