If you’re looking for a healthy, hearty meal that doesn’t involve hours of preparation, this Cambodian-style ginger chicken stir-fry is perfect! Cambodian cuisine combines Chinese, Indian, Thai, and French influences. 



  • 1 1/2 pound boneless skinless chicken thighs, cut into small pieces/cubed
  • 1 small piece of ginger, peeled and cut into matchsticks (can replace with 1 tsp of dried ginger)
  • 2 cloves garlic, minced
  • 6 medium green onions, cut into 1 ½ to 2-inch pieces
  • 3-4 tablespoons light brown sugar
  • 1 tablespoon vegetarian (mushroom) oyster sauce
  • 1-½ teaspoon dark soy sauce
  • ½ teaspoon flaky sea salt
  • ½ teaspoon red pepper flakes
  • 4-5 tablespoons of neutral oil, such as canola or peanut

NOTE: red pepper flakes, *optional* — can replace with ground black pepper, to taste


  1. Using a spoon, peel ginger and slice it into matchstick-size pieces. Chop your green onions into 1-inch pieces, and mince the garlic. Keep aside
  1. Slice the chicken into strips or 1/2-inch pieces using a sharp knife. Set aside
  1. Combine brown sugar, vegetarian oyster sauce, and dark soy sauce in a small bowl to create a sweet and savory sauce. Taste the sauce to ensure that the flavor is perfectly balanced between salty, savory, and sweet. Adjust according to your taste.
  1. Using a large wok or nonstick skillet, heat the oil over medium heat. As soon as the oil begins to heat up or starts to ripple, add the ginger sticks. Cook the ginger for approximately 3 to 5 minutes, stirring frequently and adjusting the heat as necessary to avoid scorching, until golden brown; stop a bit short of browning it completely, as it will continue to cook after the heat has been turned off. Take the fried ginger out of the pan with a spoon and place it on a plate, leaving the oil in the pan.
  1. Stir in the minced garlic and cook for a few minutes until it becomes fragrant. After that, stir in the chicken pieces and cook until the color of the chicken changes from pink to white. While the chicken is cooking, add half the green onions and season with salt, pepper and red pepper flakes.

  1. Stir the chicken with the sauce mixture until it is fully coated. Continue to cook the chicken for another 1 to 2 minutes until it has reached a proper internal temperature and is cooked through. Stir the fried ginger into the pan after the liquid in the sauce has mostly evaporated. Add the remaining green onion and let it cook for 1-2 minutes and then turn off the heat and transfer the ginger chicken to a serving plate. Garnish the chicken with the remaining fried ginger and serve warm over white rice.