If you’re looking for a quick and easy meal that’s packed with bold flavors, then this delicious and flavorful Thai chicken and ginger stir-fry is the best option for you.
This dish is a perfect combination of tender chicken, fresh vegetables, and aromatic spices, all stir-fried to perfection in a sizzling wok. The ginger adds a zesty kick, while the combination of soy sauce, fish sauce, and oyster sauce creates a savory umami flavor that’s simply irresistible.
The beauty of this recipe is that it’s highly versatile. You can swap out the chicken for beef, shrimp, or tofu to suit your taste buds or dietary preferences. You can also switch up the vegetables depending on what’s in season or what you have on hand.
But what really sets this Thai chicken and ginger stir-fry apart is the cooking technique. Stir-frying involves cooking small, bite-sized pieces of food quickly over high heat, resulting in a dish that’s cooked to perfection in just a few minutes.
So, let’s grab our woks and get cooking! This Thai chicken and ginger stir-fry is sure to be a crowd-pleaser, and it’s perfect for a busy weeknight dinner or a casual weekend meal with family and friends.
How to Make Thai Chicken and Ginger Stir-fry
This is my mum’s classic Thai Ginger Chicken Stir-fry (Gai Pad King) that I loved to eat as a kid. It’s one of those authentic restaurant dishes that is really easy to recreate at home.
|PREP TIME: 15 minutes||COOK TIME: 10 minutes||SERVES: 4|
INGREDIENTS OF THAI CHICKEN AND GINGER STIR-FRY
- 400g (14 oz) chicken thighs, thinly sliced
- 2 tbsp vegetable oil
- 5 garlic cloves, roughly chopped
- 1 onion, sliced
- 5cm piece (about 40g/1.4 oz) young ginger*, finely sliced
- 150g (5 oz) fresh wood ear mushrooms*, sliced
- 2 spring onions (scallions), cut into batons
- steamed rice to serve
- 1 tsp sweet dark soy sauce
- ½ tsp white pepper
- 2 tbsp oyster sauce
- 2 ½ tsp fish sauce
- 1 tsp sugar
STEPS OF MAKING THAI CHICKEN AND GINGER STIR-FRY
Combine the marinade ingredients with the chicken.
Combine the ingredients for the stir-fry sauce.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, onion, and ginger and stir-fry for half a minute. Add the chicken and stir-fry until almost cooked.
Add the mushrooms and stir-fry for another half a minute. Then add the stir-fry sauce you made earlier. Stir-fry until just combined and the chicken is cooked. Toss through the spring onions. Then remove from heat and serve with steamed rice.
THAI CHICKEN AND GINGER STIR-FRY RECIPE’S NOTES
- Young ginger has very pale, thin skin and is milder than regular or old ginger (which has the light brown skin. If using regular ginger, use half this amount.
- If fresh wood ear mushrooms are not available, you can use dried wood ear mushrooms. Soak them in hot water for 20 minutes or until tender.