Can I use frozen mushrooms?
Yes, you can use frozen sliced mushrooms, but they may release more water. Thaw them first and pat them dry to minimize excess moisture.
DINNER
Cambodian Stir-fried Chicken with Ginger and Mushrooms
This vibrant Cambodian stir-fry features tender chicken and earthy mushrooms, all brought together with the bright, pungent flavor of fresh ginger. It's a quick and flavorful weeknight meal that's both satisfying and easy to prepare.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the chicken pieces with soy sauce and cornstarch. Toss to coat evenly and set aside to marinate for 10 minutes.
02
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
03
Add the marinated chicken to the hot skillet and stir-fry for 3-4 minutes, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
04
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the ginger matchsticks and stir-fry for 1 minute until fragrant.
05
Add the sliced cremini mushrooms to the skillet and stir-fry for 3-5 minutes, until they soften and release their moisture.
06
Return the cooked chicken to the skillet. Pour in the chicken broth, fish sauce, and sugar. Bring the mixture to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce slightly thickens.
07
Remove from heat and garnish with sliced green onions before serving.
About This Recipe
This vibrant Cambodian stir-fry features tender chicken and earthy mushrooms, all brought together with the bright, pungent flavor of fresh ginger. It's a quick and flavorful weeknight meal that's both satisfying and easy to prepare.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add a pinch of white pepper to the chicken marinade. Ensure your wok or skillet is very hot before adding the chicken to achieve a good sear.
Easy Substitutions
Chicken breast can be used instead of thighs, but cook time may vary. Shiitake mushrooms can replace cremini for a more intense umami flavor. If you don't have fish sauce, a little extra soy sauce can be used, though the flavor profile will be slightly different.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Serving Suggestions
Serve this Cambodian Stir-fried Chicken with Ginger and Mushrooms over steamed jasmine rice. A side of blanched or stir-fried greens, such as bok choy or gai lan, would complement the dish well. For a light meal, serve it with a simple cucumber salad.
Common Mistakes
1. Overcrowding the pan: This lowers the temperature and steams the chicken instead of stir-frying it, resulting in less browning and a tougher texture. Cook in batches if needed. 2. Overcooking the chicken: Chicken thighs are forgiving, but still aim for just cooked through to keep them tender. 3. Not having ingredients prepped: Stir-fries cook quickly, so have everything chopped and measured before you start. 4. Too much liquid: Adding too much broth can make the sauce watery. Stick to the recommended amount for a balanced consistency. 5. Low heat: A stir-fry needs high heat to cook quickly and develop flavor. Ensure your pan is hot before adding ingredients.
Frequently Asked Questions
Is this dish spicy?
This recipe is not inherently spicy. The ginger provides a pungent warmth, but no chili is added. You can add sliced fresh chilies if you prefer a spicier dish.
What is fish sauce?
Fish sauce is a staple in Southeast Asian cuisine, made from fermented fish. It adds a savory, umami depth to dishes and is not overtly 'fishy' when cooked.
Can I make this vegetarian?
You can adapt this recipe by replacing chicken with firm tofu or tempeh, and using vegetable broth instead of chicken broth.
MORE TO KNOW
The key to a good stir-fry is high heat and quick cooking. Make sure all your ingredients are prepped and ready before you start cooking, as the process moves very fast. The cornstarch in the marinade helps to tenderize the chicken and also contributes to a slightly thicker sauce, ensuring it clings nicely to the ingredients. Don't overcrowd the pan when cooking the chicken; if necessary, cook it in two batches to ensure proper browning.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.