Stir fried chicken with thin sliced ginger also known as Cha Kney in Cambodian, is an easy and tasty entree to any weeknight meal.
This stir fried chicken and ginger dish is one that I frequently gravitate towards as a weeknight dinner meal. Cha moun kney, stir fried chicken with ginger is a true Cambodian home food dish. Growing up, my mother made this dish frequently. As a child, I never liked the spiciness of ginger so my picky self would pick out all the pieces of ginger and just eat the chicken with rice. Since I started living on my own and cooking, I grew more and more fond of ginger and the complexity it adds to dishes and now it's a staple in my kitchen. This dish uses chicken thighs for flavor and texture but can be substituted with chicken breast if desired. With ginger being a dominant flavor, eating it raw isn't the most pleasant experience so the key is to slice it thin in order for it to cook along with the chicken in a high heat wok or skillet. This method will maximize the ginger flavor without being too sharp and spicy to add a delicious fragrance to this dish.
Ingredients:
1 1/2 lbs chicken thighs, thinly sliced
2 tbsp oyster sauce
2 tbsp dark soy sauce
2 tbsp brown sugar
1 tbsp black pepper
1 tbsp kosher salt or chicken bouillon powder
1/2 cup ginger, thinly sliced
1 yellow onion, thinly sliced
5 cloves garlic, minced
2 stalks scallions
2 tbsp vegetable oil for stir frying
Visual Instructions:
Prepare the ingredients: slice onions and scallions, mince garlic and julienne the ginger then set aside.
Ginger should be a fine julienne.
Slice the chicken thighs into thin pieces. Assemble the marinade by mixing oyster sauce, dark soy sauce, brown sugar, black pepper and salt in a bowl.
Note: The key to adding color to this chicken dish is dark soy sauce which has a thicker consistency than light soy sauce and is often use as a color enhancer for many Asian dishes. Alternatively, thick soy sauce can also be used for this recipe.
Pour the marinade onto the chicken and thoroughly mix until evenly combined. Place in the refrigerator to marinate for 30 - 45 mins.
Preheat the wok to medium high heat and add the oil for stir frying. Add the marinated chicken and minced garlic into the wok and stir fry for 4 - 6 mins until the chicken is nearly cooked.
Add the julienned ginger into the wok and continue to stir for 2 - 3 mins.
Mix in the sliced onion and continue to stir thoroughly for an additional 2 - 3 mins.
Remove off heat and place into serving bowl, garnishing with sliced scallions.
Serve with freshly steamed rice and enjoy!
Directions:
Prepare the ingredients: slice onions and scallions, mince garlic and julienne the ginger. Set aside. Slice the chicken thighs into thin pieces.
Assemble the marinade by mixing oyster sauce, dark soy sauce, brown sugar, black pepper and salt in a bowl.
Pour the marinade onto the chicken and thoroughly mix until evenly combined. Place in the refrigerator to marinate for 30 - 45 mins.
Preheat the wok to medium high heat and add the oil for stir frying.
Add the marinated chicken and minced garlic into the wok and stir fry for 4 - 6 mins until the chicken is nearly cooked.
Add the julienned ginger into the wok and continue to stir for 2 - 3 mins.
Mix in the sliced onion and continue to stir thoroughly for an additional 2 - 3 mins.
Remove off heat and place into serving bowl, garnishing with sliced scallions.
Serve with freshly steamed rice and enjoy!
