Easy Thai Chicken and Ginger Stir-Fry (Gai Pad Khing)
This easy Thai Chicken and Ginger Stir-fry (Gai Pad Khing) is a tasty chicken stir-fry recipe you can whip up in 25 minutes! It's one of the healthy recipes in Thai cuisine, and its flavors are light with a velvety umami taste from the delicious stir fry sauce.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 4 ounces fresh ginger, sliced long like match sticks
- 1 cup sweet onion, sliced long and thin
- 2 tablespoons garlic, minced, not too small
- 1 pound chicken, sliced thin and long- 2-inch pieces
- 1 cup carrot, thinly sliced like carrot chips
- 1 cup mushrooms, sliced thin and long-2-3 inch pieces
- 2 stalks green onions, cut 2-3 inch pieces
- 3 tablespoons oyster sauce
- 2 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon ground white pepper. Add more as needed
Instructions
- 1
In a small bowl, make the stir-fry sauce by mixing oyster sauce, soy sauce, sugar, white pepper, and sesame oil. Set aside
- 2
Heat oil in large pan like a wok or large skillet on medium-high heat. Once hot, add the onion, garlic, and ginger to the hot wok and fry for 1 minute or until the onion turns golden brown. Be careful not to let to garlic gets browned.
- 3
Add the chicken and cook for 3-4 minutes. If the chicken sticks to the pan, add a little water to loosen up the pan. Use chicken broth or stock if you have any for extra flavors!
- 4
Add the carrot and mushrooms and cook until tender for about 2 minutes.
- 5
Add the tasty sauce to the pan, stir, and cook for 1-2 minutes.
- 6
Last, add the green onions, stir, and cook for another minute or until the green onion wilt slightly. Taste and add more fish sauce, soy sauce, white pepper, or sugar here as needed! Done! Serve with cooked jasmine rice. Enjoy!