Food Recipes Dinner Stir-Fry Cambodian Cha Kroeung Is the Secret to Spicy, Tangy Dinner in Less Than 30 Minutes Be the first to rate & review! This spicy Khmer chicken stir-fry is spiced with lemongrass, chiles, and fish sauce, and comes together in minutes. By Sophina Uong Published on November 6, 2023 Tested by Melissa Gray Tested by Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Jennifer Causey / Food Styling by Julian Hensarling / Prop Styling by Shell Royster Active Time: 30 mins Total Time: 30 mins Yield: 4 servings The Cambodian lemongrass paste used in this recipe includes lemongrass, chiles, and turmeric, giving it an incredible depth of flavor that keeps us coming back for more. Frequently asked questions What is Cha Kroeung? Cha Kroeung is a Cambodian chicken stir-fry full of salty, tangy, and slightly spicy flavors. It gets its flavor from kroeung, a Cambodian lemongrass paste What is blanching? Blanching the green beans is key to making sure they are ready to stir-fry and finish in minutes. Blanching is the action of cooking something (usually a vegetable) in boiling water to begin the cooking process. The color in the vegetable often intensifies after cooking for a minute; be sure to salt the cooking water, as the salt in the water also helps to protect the chlorophyll molecules in the green vegetables and help prevent browning. After briefly cooking the vegetables, transfer them to an ice bath; this stops the cooking process and helps protect that color. Notes from the Food & Wine Test Kitchen The saltiness and umami of the fish sauce and oyster sauce make the flavors in this stir-fry more complex. They also increase the salt levels, so eat this with plain rice to balance out those Due to being a little on the salty side it is definitely one to be eaten with rice. With the plain steamed rice it is a really balanced flavor profile. Ingredients 4 ounces long beans, cut into 2-inch pieces (about 1 cup) 2 tablespoons vegetable oil 1 pound boneless, skinless chicken thighs, thinly sliced (about 2 cups) 1 cup kroeung (Cambodian lemongrass paste) (from 2 [6-ounce] jars, such as Angkor) 1 tablespoon fish sauce 1 tablespoon oyster sauce 1 teaspoon granulated sugar 1 medium-size (9-ounce) red bell pepper, seeded and cut into 2-inch pieces (about 1 cup) 1/2 cup sliced red onion (from 1 small [6-ounce] onion) 1/2 cup loosely packed fresh Thai basil leaves Steamed rice, for serving Directions Prepare a large bowl with ice water; set aside. Bring a small saucepan filled two-thirds of the way with salted water to a boil over medium-high. Add long beans; cook, stirring occasionally, until bright green and tender, about 3 minutes. Using a slotted spoon, transfer beans to ice bath. Let cool completely, about 1 minute. Using a slotted spoon, transfer beans to a small bowl, and set aside. Heat oil in a large wok over high. Add chicken and kroeung; cook, tossing occasionally, until kroeung is fragrant and chicken is partially cooked, about 3 minutes. Add fish sauce, oyster sauce, and sugar; cook, tossing occasionally, until chicken is fully cooked, about 2 minutes. If needed, add a splash of water (about 1 tablespoon) to deglaze wok, using a spoon to scrape up browned bits at the bottom of the wok. Add bell pepper, onion, and blanched beans; cook over high, tossing occasionally, until vegetables are tender-crisp, 2 to 3 minutes. Remove wok from heat, and transfer chicken mixture to a bowl. Add Thai basil, tossing gently to combine, and serve with steamed rice. Rate It Print