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Khmer-Style Stir-Fried Chicken and Ginger

Khmer-Style Stir-Fried Chicken and Ginger

A surprising use of ginger gives this chicken beautiful, floral sweetness to balance loads of umami. OR Fresh ginger makes a zingy-sweet chicken stir-fry. In our rendition of the Khmer stir-fry known as mouan cha k’nyei, the browned ginger mellows, giving way to subtle pepperiness and sweet, floral notes.

By Calvin CoxApril 27, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

This is our rendition of the Khmer stir-fry known as mouan cha k’nyei (English spellings vary) in which fresh ginger figures as prominently as the chicken. Cut into matchsticks and stir-fried until it begins to brown, the ginger mellows, and its raw, sharp sting gives way to a subtle pepperiness and sweet, floral notes. A combination of fish sauce and oyster sauce lends the dish loads of umami, while a little sugar balances the saltiness with sweetness. Ginger prep is the most difficult aspect of this simple stir-fry; the easiest method is to thinly slice the peeled root crosswise into coins (cutting against the grain this way minimizes the fibrousness), then stack a few slices and cut the pile into matchsticks. Serve with steamed jasmine rice.

Tip

Don’t worry if the pieces of ginger aren’t perfectly even in size or shape. But to help ensure they cook through properly, do try to cut the matchsticks no thicker than about ⅛ inch.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 3

    ounces fresh ginger, peeled, thinly sliced crosswise, then cut into matchsticks (about 1 cup)

  • 2

    pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1-inch pieces

  • 1

    medium red onion, cut into ¾-inch wedges

  • 1

    bunch scallions, white parts thinly sliced, green parts cut into 1-inch pieces, reserved separately

  • 3

    medium garlic cloves, finely grated

  • 2

    tablespoons fish sauce

  • 1

    tablespoon oyster sauce

  • 1

    tablespoon white sugar

  • Kosher salt

Step 1

In a 12-inch skillet over medium, combine the oil and ginger, then cook, stirring often, until the ginger has softened and is just beginning to brown, 3 to 5 minutes.

Add the chicken, onion, scallion whites and garlic; increase to medium-high and cook, stirring occasionally, until the chicken no longer is pink when cut into and the onion has softened, 7 to 9 minutes.

Step 2

Add the fish sauce, oyster sauce, sugar, scallion greens and 1 tablespoon water; stir until the chicken and vegetables are evenly coated. Off heat, taste and season with salt then transfer to a serving dish.