⏱ 30 min 🔥 215 kcal 💪 24 g protein 🥗 4 servings
Pictorial Instructions
1 Debone chicken thighs, cut into bite-size pieces. Add salt to the chicken and let it marinate for 15 minutes. Deseed the bell pepper and cut it into chunks. Deseed the Thai chili peppers.
2 Heat up a large skillet on medium-high heat, add the chicken pieces skin-side down, let them cook for about 5 minutes. Turn the chicken pieces over and cook for another 2 minutes.
3 Tilt the skillet and you'll see the fat rendered from the chicken skin. Spoon out or use paper towel to remove the excess fat.
4 Add the kroeung paste and stir until all chicken pieces are coated with the kroeung paste. Add the bell pepper, Thai chili, and fish sauce, stir for another few minutes and serve.
Tips
1 Cambodian lemongrass paste is so flavorful and refreshing when added to a stir fry dish. Definitely give it a try if you can get the ingredients to make it. However, if you don't have the paste ready, substitute it with some finely chopped lemongrass, ginger, garlic, and turmeric powder.
2 Chicken: I am using chicken thighs with skin on therefore do not need additional oil in the cooking. If you use skinless chicken, add 1 tbsp vegetable oil before stir-frying the chicken.
3 Change it up: Other meats such as thinly sliced beef or pork will also be delicious in the stir fry.
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