1 tablespoon Red Kampot Pepper (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
Red Kampot Pepper Chicken
Cha Marik Sach Moun
Crispy yet juicy chicken, pan fried with robust Red Kampot pepper and garlic. Simple and delicious.
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.
Place the freshly cooked chicken on top of the sauteed Chinese broccoli; top with freshly ground red Kampot pepper. Serve as a main dish with steamed rice.