Quick Cambodian Sweet & Savory Chicken Stir-Fry with Palm Sugar
Cambodian cuisine is celebrated for its harmonious blend of sweet, savory, sour, and aromatic flavors, and this Sweet & Savory Chicken Stir-Fry exemplifies that balance beautifully. Tender, crispy chicken is enveloped in a rich, caramelized sauce crafted from Cambodian Palm Sugar (Skor Thnot) and enhanced with fragrant herbs like lemongrass, galangal, kaffir lime leaves, garlic, and onion.
Video Tutorial
Prefer a visual guide? Watch the recipe demonstration below, then continue reading for the complete written recipe and ingredient list.
Instructions
Step 1: Prepare the Chicken
Wash the chicken thoroughly and cut it into bite-sized pieces. Both bone-in and boneless chicken work well, depending on your preference.
While preparing the chicken, slice the lemongrass, galangal, onion, garlic, and chilies, then tear the kaffir lime leaves into smaller pieces.
Step 2: Fry Until Golden
Heat oil in a wok or deep pan over medium-high heat.
Add the chicken together with the lemongrass, galangal, kaffir lime leaves, garlic, onion, and chilies.
Fry until the chicken becomes golden brown and slightly crispy while the aromatics become fragrant.
Remove everything from the pan and allow any excess oil to drain.
Step 3: Make the Palm Sugar Sauce
In a clean pan, melt Food KH Cambodian Palm Sugar Paste over medium heat.
Once it begins to caramelize, stir in:
- Oyster sauce
- Fish sauce
- Chicken powder
- A splash of water
Allow the sauce to simmer until slightly thickened.
Step 4: Toss Everything Together
Return the fried chicken and aromatics to the pan.
Stir until every piece is evenly coated in the glossy palm sugar sauce. Continue cooking for another one to two minutes before serving.
Ingredients
Main Ingredients
- 500 g chicken, cut into bite-sized pieces (bone-in or boneless)
- 2 stalks lemongrass, finely sliced
- 1 thumb-sized piece galangal, thinly sliced
- 4–5 kaffir lime leaves, torn
- 4 cloves garlic, minced
- 1 small onion, sliced
- 2–3 fresh red chilies, sliced (adjust to taste)
For the Sauce
- 2 tbsp FoodKH Cambodian Palm Sugar Paste
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp chicken powder
- 2–3 tbsp water
Make It Your Own
Much like many traditional Cambodian home-cooked meals, this recipe is easily customizable to match your personal preferences.
- Opt for bone-in chicken to enhance the flavor, or choose boneless chicken for a quicker preparation.
- Modify the quantity of chilies to achieve your desired spice level, or incorporate additional lemongrass and kaffir lime leaves for a more robust citrus fragrance.
This recipe serves as an excellent base for beginners. Feel free to personalize it while preserving its authentic Khmer essence.
Featured Ingredient: Cambodian Palm Sugar
The distinctive flavor of this dish is derived from Cambodian Palm Sugar (Skor Thnot). In contrast to refined sugar, Cambodian palm sugar possesses a naturally rich caramel flavor that enhances savory dishes without dominating them. It also contributes to the sauce’s exquisite golden-brown color and glossy finish, establishing it as a staple in numerous traditional Khmer recipes.
To delve deeper into this unique ingredient, please explore our guide:
👉 [What Is Cambodian Palm Sugar (Skor Thnot)?]
Explore More Cambodian Flavors
Authentic ingredients are essential for recreating traditional Cambodian dishes. At FoodK H, you can discover Cambodian Palm Sugar Paste along with an extensive array of genuine Khmer sauces, seasonings, snacks, and pantry essentials, all available for nationwide shipping across the United States.
Whether you are preparing a quick stir-fry or delving into more traditional Cambodian recipes, Food KH simplifies the process of bringing the vibrant flavors of Cambodia into your kitchen.
