Cambodian Chicken

Mix it up tonight with some Cambodian stir-fried chicken.

Yield: 4 servings


  • 50g fresh ginger root, thinly sliced
  • 5 cloves garlic, thinly sliced
  • 4 thai chillies, seeded and thinly sliced
  • 4 chicken breasts, cubed
  • 2 tsp sugar
  • Cilantro
  • Black pepper
  • Soy sauce (optional)
  • Cooked white rice


  1. Heat 2 tbsp oil in a heavy wok.  Add the ginger, garlic, and chillies.  Stir fry until lightly golden and fragrant.
  2. Add the chicken.  Stir fry until cooked.
  3. Add the sugar, cilantro, black pepper, and soy sauce.  Stir fry until well mixed.
  4. Serve hot over rice.

Adapted from The Complete Vietnamese Cookbook.