Red Kampot Pepper Chicken
Cha Marik Sach Moun
Crispy yet juicy chicken, pan fried with robust Red Kampot pepper and garlic. Simple and delicious.
Total: 30min (prep 15min)
Style: Authentic Cambodian
Yield: 4 servings
1 tablespoon (ground)
1 teaspoon sea salt
1 teaspoon palm sugar (shaved)
1 bulb garlic (minced)
1½ pounds boneless skinless chicken thighs (1/2” cubed)
3 tablespoons cooking oil
1 pound Chinese broccoli (de-stem, bite size)*
3 Fresno chili (de-seeded and finely julienned)**
*Substitute Chinese broccoli with kale, or spinach
*Substitute chili with red jalapeno or fresh california chili
Mix together in bowl: Kampot pepper, salt, palm sugar, garlic, 1 tablespoon oil. Add chicken, mix well and let marinate for 10 minutes.
Heat 1 tablespoon oil on high heat, add Chinese broccoli saute and sprinkle with pinch of salt. Place on a serving platter and set aside.
Heat 1 tablespoons oil on high heat, add marinated chicken; cook until meat is done to your preference (at least 8 minutes). Turn off the heat and toss in the red chili.