Cha Kreung Satch Moan (Cambodian Lemongrass Chicken Stir-Fry) Recipe

Name: Cha Kreung Satch Moan (Cambodian Lemongrass Chicken Stir-Fry) Recipe
Total time: 30 min
Ingredients: 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, sliced into thin rounds (65g once sliced); One 3-inch knob galangal, peeled and sliced into thin rounds (35g once sliced); Two 4-inch knobs fresh turmeric, peeled and sliced into thin rounds (25g once sliced); 12 makrut lime leaves, preferably fresh, sliced very thinly crosswise; 1 small shallot, peeled and sliced into thin rounds (25g once sliced); 5 medium cloves garlic, peeled (25g); 1/2 cup holy basil leaves, very tightly packed (12g; see note) or Thai basil leaves (25g); 1/2 cup (120ml) vegetable oil, divided; 2 pounds (900g) boneless, skinless chicken breast (about 3 breast halves), cut crosswise into 1/2-inch-thick slices, divided; One 3-inch piece fermented mudfish (35g), cut in half, divided (optional; see note); 2 teaspoons (10ml) Asian fish sauce, divided; 1/2 teaspoon granulated sugar, divided; 1/2 cube (6g) chicken bouillon, such as Knorr, crumbled to a powdery consistency, divided; 1 cup holy basil leaves, very tightly packed (40g), divided; 4 jalapeños (150g), stemmed, halved, and seeded, then cut on a bias into 3/4-inch strips, divided; Kosher salt; Steamed white rice

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This Cambodian Lemongrass Chicken Stir-Fry recipe features lemongrass, galangal, and fresh turmeric, along with makrut lime… Ready in 30 min, serves 4.

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Ingredients

3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, sliced into thin rounds (65g once sliced)
One 3-inch knob galangal, peeled and sliced into thin rounds (35g once sliced)
Two 4-inch knobs fresh turmeric, peeled and sliced into thin rounds (25g once sliced)
12 makrut lime leaves, preferably fresh, sliced very thinly crosswise
1 small shallot, peeled and sliced into thin rounds (25g once sliced)
5 medium cloves garlic, peeled (25g)
1/2 cup holy basil leaves, very tightly packed (12g; see note) or Thai basil leaves (25g)
1/2 cup (120ml) vegetable oil, divided
2 pounds (900g) boneless, skinless chicken breast (about 3 breast halves), cut crosswise into 1/2-inch-thick slices, divided
One 3-inch piece fermented mudfish (35g), cut in half, divided (optional; see note)
2 teaspoons (10ml) Asian fish sauce, divided
1/2 teaspoon granulated sugar, divided
1/2 cube (6g) chicken bouillon, such as Knorr, crumbled to a powdery consistency, divided
1 cup holy basil leaves, very tightly packed (40g), divided
4 jalapeños (150g), stemmed, halved, and seeded, then cut on a bias into 3/4-inch strips, divided
Kosher salt
Steamed white rice