Shop Now


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

Level:     Easy


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


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.