There are so many ways of cooking chicken in the Far East; each country has a slightly different take. This recipe can a one-pot meal, combining protein and vegetables (you can use any green veg, here I am using pak choi), so its very quick. Just serve with plain rice. Or omit the pak choi and stir fry with another vegetable, such as asparagus, broccoli or mange tous.
Stir fried chicken Cambodian style
1 large or 2 small chicken breasts, skinned and thinly sliced
1 stalk lemongrass finely chopped (white part only)
2 tbsp fish sauce
juice 1 lime
1 red birds eye chilli, thinly sliced (remove seeds if you like)
200g of pak choi, washed and trimmed (optional)
1 inch knob of ginger, peeled and thinly sliced
1 tbsp canola or sunflower oil
I tsp salt
Marinate the chicken in a mixture of the lemongrass, fish sauce, lime juice and chilli for 30 minutes.
Heat the oil in a wok and stir fry until the chicken is opaque.
Add the pak choi and the ginger slices. Put the lid on the wok and allow to steam until the greens are wilted. Add salt to taste and serve with rice.
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