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Thai ginger chicken stir fry

Ginger Chicken Stir-Fry (Gai Pad King) ไก่ผัดขิง

  • Author: Pailin Chongchitnant
  • Yield: Serves 2-3
  • Category: Main Dish
  • Method: Stir-Fry

Ingredients

  • 350g chicken thigh or breast, boneless, skinless
  • 4 tsp soy sauce, divided
  • 15g dried cloud ear mushroom (aka black fungus)
  • 2 Tbsp chicken stock or water
  • 1 Tbsp oyster sauce
  • 1 Tbsp tao jiew
  • A dash black soy sauce or dark soy sauce (optional, for colour)
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • ¼ tsp ground white pepper
  • 45 cloves garlic
  • Thai chilies (optional)
  • 3-inch section ginger, peeled and finely julienned
  • ½ medium onion, cut into strips
  • ½ small red bell pepper, julienned
  • 2 green onions, chopped

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Instructions

  1. Soak dried mushroom in hot water for at least 15 mins or until the mushrooms are fully hydrated.
  2. Toss chicken with 2 tsp of soy sauce and set aside.
  3. Combine all sauce ingredients: chicken stock or water, oyster sauce, tao jiew, the remaining 2 tsp soy sauce, black soy sauce, sugar, toasted sesame oil, and white pepper. Stir to combine.
  4. In a wok or a large saute pan, saute chopped garlic and Thai chilies (if using) in a little cooking oil over medium heat just until the smallest bits of garlic starts to turn golden. Tip: If you want to tone down the spiciness of ginger, add ginger at this stage and saute it for a minute or two until wilted.
  5. Turn the heat up to high, add the chicken and toss it with the herbs until the chicken is about 30% cooked.
  6. Add the sauce, the ginger, mushrooms, onion, and red bell pepper. Toss everything together until the chicken is fully cooked through.
  7. Turn off the heat, add green onions and toss for a few seconds just to combine. 
  8. Serve immediately with rice. Enjoy!

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Notes

  1. If making a bigger batch of this recipe, do not increase water measurements

Keywords: Ginger, chicken, stir-fry

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