This Superb Cambodian Lemongrass Chicken recipe, also known as Cha Kroeung Sach Moan, is a true South-East Asian sensory overload. Find out how easy it is to make this traditional meal in your own kitchen.
This is the meal to order if you’re a fan of lemongrass. Enjoy this savory chicken with some steamed rice and some crisp, cooled pickled vegetables. Easy to prepare and savor, broiling or grilling is a great way to cook any time of year.
You Will Want to Make Your Own Kroeung
The Cambodian Lemongrass Chicken recipe calls for a stir-fry paste called kroeung. It’s a blend of local herbs and spices that evokes the essence of the area. Ingredients other than chicken work just as well in this kroeung recipe; the same flavor basis is used in many other Cambodian cuisines.
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Prepare to put in some elbow grease by pounding the heck out of some lemongrass, shallots, turmeric, garlic, and kaffir lime leaves using a pestle and mortar. If not, a blender or food processor will do the trick!
A mortar and pestle were used to pound the herbs and spices into a paste. Although this is the most effective method, it requires a lot of manual labor to extract the oils and bring out the flavors. The herbs and spices were finely chopped thanks to the use of a strong small food processor.
3 Reasons People Love the Cambodian Lemongrass Chicken Recipe
1. Delicious Flavor: The taste of the Cambodian Lemongrass Chicken recipe is one of the key reasons it has become so popular. The dish’s robust and spicy flavor comes from the marinade’s combination of lemongrass, garlic, ginger, and other spices. The dish’s fresh, lemony taste comes from the lemongrass, which also adds a pleasant scent and makes for a tasty bite.
2. Low-Carb: This dish is perfect for people trying to limit their carb intake. It’s a great meal replacement since it’s low in carbohydrates and heavy in protein. It’s also simple to adapt for special diets like gluten-free or dairy-free.
3. Unique and Exotic: This is a popular dish since it’s not like anything else out there. It’s a terrific opportunity to branch out from your comfort food chicken routine and try something new. The dish may be an interesting topic of discussion during social gatherings like dinner parties and potlucks.
How To Make Our Cambodian Lemongrass Chicken Recipe
Ingredients: (8 servings)
2 pounds boneless, skinless chicken thighs
2 stalks lemongrass, tough outer layers removed and thinly sliced
4 cloves garlic, minced
1-inch piece ginger, peeled and grated
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons honey
1 tablespoon vegetable oil
1/2 teaspoon black pepper
Lime wedges, for serving
1. In a large bowl, whisk together the lemongrass, garlic, ginger, soy sauce, fish sauce, honey, vegetable oil, and black pepper until well combined.
2. Cut the chicken thighs into bite-sized pieces and add them to the bowl with the marinade. Toss to coat the chicken evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 8 hours.
3. When ready to cook, heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until browned and cooked through.
4. Serve the chicken hot with lime wedges on the side for squeezing over the top.
Nutritional Information For the Cambodian Lemongrass Chicken Recipe
Saturated Fat: 2g
Prep Time: 15 minutes
Marinating Time: 1 hour to 8 hours
Cooking Time: 15 minutes
Pots, Pans, and Cooking Equipment Needed for the Cambodian Lemongrass Chicken Recipe
Large mixing bowl
Large skillet or grill pan
It is important to note that when using a grill pan, it should be heated over medium-high heat until hot before adding the chicken.
Best Way to Store Leftovers From the Cambodian Lemongrass Chicken Recipe
Leftover Cambodian Lemongrass Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It is recommended to store the chicken in small portions, so it can be easily reheated as needed. The best type of container to use is glass or plastic with a tight-fitting lid.
To reheat the chicken, it is recommended to place it in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through. Alternatively, the chicken can be reheated in a skillet over medium heat with a small amount of oil or water to prevent it from drying out.
It is not recommended to freeze the leftover Cambodian Lemongrass Chicken, as the texture of the chicken may change after thawing.
Substitutions For the Cambodian Lemongrass Chicken Recipe
Lemongrass: If fresh lemongrass is not available, you can use lemongrass paste or lemongrass powder. Alternatively, you can substitute with lemon zest for a similar citrus flavor.
Fish sauce: Vegetarian fish sauce is available at some specialty stores, or you can make your own by combining soy sauce, vinegar, and a bit of sugar.
Chicken: For a vegetarian option, you can substitute the chicken with firm tofu, seitan, or tempeh. Simply marinate the tofu or tempeh in the same marinade as the chicken and cook it on a grill or in a skillet until browned and heated through.
Honey: Honey can be substituted with maple syrup, agave nectar, or brown sugar.
Substitutions For the Vegetarian Cambodian Lemongrass Chicken Recipe
Chicken: Replace the chicken with tofu or seitan.
Fish sauce: Use a vegetarian fish sauce or omit altogether and add more soy sauce.
Soy sauce: Use tamari or liquid aminos instead of soy sauce.
Vegetable oil: Use olive oil, coconut oil, or another vegetable oil of your choice.
To make the vegetarian Cambodian Lemongrass Chicken recipe, simply follow the same steps as the original recipe, but substitute the chicken with your vegetarian protein of choice and use the substitutions listed above as necessary.
Tips and Tricks For Easier Creation
Make the marinade in advance: The marinade can be made up to 24 hours in advance, which can save time when preparing the dish.
Use a food processor: Instead of mincing the lemongrass, garlic, and ginger by hand, use a food processor to make the process quicker and easier.
Grill the chicken: Grilling the chicken will give it a nice char and smoky flavor. If grilling is not an option, use a grill pan on the stovetop.
Use leftover marinade as a sauce: The leftover marinade can be boiled and used as a sauce to pour over the cooked chicken or as a dipping sauce.
Side Dishes and Desserts For the Cambodian Lemongrass Chicken Recipe
Steamed rice or coconut rice
Stir-fried vegetables, such as bok choy or green beans
Mango sticky rice
Fresh fruit, such as pineapple or mango
How To Serve the Cambodian Lemongrass Chicken Recipe
Arrange the cooked chicken on a serving platter.
Garnish with fresh herbs, such as cilantro or mint, and lime wedges for squeezing over the top.
Serve with steamed rice or coconut rice, and a side of stir-fried vegetables or papaya salad.
For dessert, serve mango sticky rice or fresh fruit.
FAQs About the Cambodian Lemongrass Chicken Recipe
Is the Cambodian Lemongrass Chicken recipe spicy?
The level of spiciness can be adjusted to personal preference by adding or reducing the amount of black pepper in the marinade. If you prefer a spicier dish, you can add a chopped chili pepper to the marinade as well.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used instead of thighs, but the cooking time may need to be adjusted. Chicken breasts are leaner than thighs and can dry out easily, so it is important not to overcook them. It is recommended to marinate the chicken breasts for a shorter period of time, such as 30 minutes to an hour, and cook them for 4-5 minutes per side.
Can I grill the chicken instead of pan-frying it?
Yes, grilling the chicken is a great option and will give it a nice smoky flavor. Preheat your grill to medium-high heat and grill the chicken for 6-8 minutes per side, or until cooked through.
How long can I marinate the chicken?
The chicken can be marinated for up to 8 hours in the refrigerator. It is not recommended to marinate the chicken for longer than 8 hours, as the acid in the marinade can start to break down the chicken and make it tough.
Can I freeze leftover Cambodian Lemongrass Chicken?
It is not recommended to freeze leftover Cambodian Lemongrass Chicken, as the texture of the chicken may change after thawing. It is best to store the leftovers in the refrigerator and consume them within 3-4 days.
My goal during my recent trip to Cambodia was to sample as many of the region’s unique foods as possible. The Cambodian Lemongrass Chicken recipe was a delectable new find that has made a lasting impression on my taste receptors. Here’s why, as someone who tried and loved this dish, I think you should give it a go.
The beautiful blend of flavors in the Cambodian Lemongrass Chicken recipes captivated me from the first mouthful. The zesty citrus flavor and distinctive, appealing perfume of the lemongrass are responsible for the dish’s attractive aroma. The addition of garlic, ginger, and shallots elevates the dish to a whole new level of flavor that leaves a pleasant aftertaste even after the dinner is over.
I was also blown away by the dish’s wonderful harmony of sweet, sour, and spicy flavors. The tamarind’s sourness and the mild heat from the chilies are well balanced by the addition of palm sugar’s caramel-like sweetness. The Cambodian Lemongrass Chicken recipes deft balance of flavors was something I yearned to recreate in my own kitchen.
The chicken was so juicy and delicious, it was another reason I loved this dish so much. The chicken is tender, juicy, and bursting with flavor thanks to the marinating process, which infuses each piece with the zesty lemongrass combination. The marinade complements the chicken well, and the chicken itself is tender and juicy.
In addition, the Cambodian Lemongrass Chicken has an enticing texture because to the cooking method utilized to make it. The chicken is marinated, then pan-fried until it is a golden brown, locking in the flavor and providing a deliciously crispy surface. Each mouthful is a gourmet joy because to the delicious contrast between the crispiness of the coating and the delicate, moist chicken interior.
I had a lot of fun trying out new accompaniments for the Cambodian Lemongrass Chicken recipes while traveling and writing this article. Jasmine rice was one of my favorites since it soaked up the sauce and gave the meal a nice, subtle sweetness. The strong tastes of the chicken were balanced with a simple cucumber and carrot salad seasoned with lime juice and fish sauce.
Cambodian Lemongrass Chicken may be used in a variety of ways, which is just another incentive to try it. The versatility of the meal makes it a great choice for potlucks and events where guests may have varying dietary needs. You can make this dish vegetarian or vegan by subbing in tofu or tempeh for the chicken, or you can switch things up by subbing in shrimp for the chicken. The options are almost limitless, making this delicious dish accessible to anybody.
To sum up, the Cambodian Lemongrass Chicken recipe are a dish that should become a staple in your cooking rotation. This recipe will astonish and please your taste buds with its fragrant, zesty tastes, beautiful balance of sweet, sour, and spicy, and adaptability.
So give in to your cravings for Cambodian Lemongrass Chicken and allow yourself to be taken on a culinary adventure you won’t soon forget.
Cambodian Lemongrass Chicken Recipe
- Large mixing bowl
- Plastic wrap
- Large skillet or grill pan
- Cutting board
- Measuring Spoons
- 2 lbs boneless, skinless chicken thighs
- 2 stalks lemongrass, tough outer layers removed and thinly sliced
- 4 cloves garlic, minced
- 1 inch piece ginger, peeled and grated
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp honey
- 1 tbsp vegetable oil
- 1/2 black pepper
- Lime wedges, for serving
- In a large bowl, whisk together the lemongrass, garlic, ginger, soy sauce, fish sauce, honey, vegetable oil, and black pepper until well combined.
- Cut the chicken thighs into bite-sized pieces and add them to the bowl with the marinade. Toss to coat the chicken evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- When ready to cook, heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until browned and cooked through.
- Serve the chicken hot with lime wedges on the side for squeezing over the top.
Tips and TricksMake the marinade in advance: The marinade can be made up to 24 hours in advance, which can save time when preparing the dish. Use a food processor: Instead of mincing the lemongrass, garlic, and ginger by hand, use a food processor to make the process quicker and easier. Grill the chicken: Grilling the chicken will give it a nice char and smoky flavor. If grilling is not an option, use a grill pan on the stovetop. Use leftover marinade as a sauce: The leftover marinade can be boiled and used as a sauce to pour over the cooked chicken or as a dipping sauce.
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