Recipe: Thai Ginger Chicken Stir-Fry

Weeknight Dinner Recipes from The Kitchn

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As much as I love eating out at fancy restaurants and watching TV shows like Top Chef, the cooking that is closest to my heart is home cooking — dishes that are humble and maybe a little homely, but feel like the food equivalent of a warm hug. This gingery chicken stir-fry is home cooking at its best: quick and simple to prepare, with a punch of flavor that manages to be both exciting and deeply comforting. Make it once and you might never call for Thai takeout again.

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This was one of the first Thai recipes I ever mastered and it became pretty much an instant favorite. Like most stir-fries, the ingredient list is short and simple, but a magical transformation occurs once everything hits the pan, resulting in a finished dish that is somehow more than the sum of its parts. Ginger is the key to that magic; along with the umami-bomb combo of fish sauce and oyster sauce, it infuses the chicken and vegetables with a deep flavor in the hot wok or skillet.

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If you are new to stir-frying, familiarize yourself with the basics in this cooking lesson from stir-fry expert, Grace Young, before you get started:

The key points to remember: Cut all your ingredients in uniform, bite-size pieces; have the meat, vegetables, and sauce prepped and within easy reach once you start cooking; and cook over high heat and give the chicken some time to brown when you initially put it in the pan.

And if you already rely on stir-frying for quick, healthy, and satisfying meals, you will be happy to add this gingery new recipe to your home-cooking repertoire.

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Thai Ginger Chicken Stir-Fry (Gai Pad Khing)

Serves 2

2 tablespoons fish sauce
1 tablespoon oyster sauce (see Recipe Notes)
1 teaspoon sugar
2 tablespoons grapeseed, canola, or other high-heat oil
8 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces (about 1/4-inch thick)
2 cloves garlic, minced
2 green onions, ends trimmed, cut crosswise into 1-inch pieces
1 cup thinly sliced red bell pepper (from about 1 small pepper)
1/2 cup thinly sliced onion (from about 1/2 small onion)
2 tablespoons fresh ginger, cut into matchstick-size pieces
Cooked white rice or brown rice, for serving

In a small bowl, mix together the fish sauce, oyster sauce, and sugar. Keep near the stove, along with the chicken and vegetables.

Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, undisturbed, for about 1 minute. Add garlic, stir, and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger, and sauce. Stir-fry for 2 to 3 minutes, until the chicken is cooked through and the bell peppers and onions are crisp-tender. Serve immediately, with plain white or brown rice.

Recipe Notes

  • Oyster sauce is a sweet and savory sauce made with oyster extract. (You can also find vegetarian versions made from mushrooms.) Look for it in well-stocked supermarkets, Asian markets, or online.
  • I like serving this chicken with cooked jasmine rice and simple Thai stir-fried greens.

This recipe was originally published May 2013.

Per serving, based on 2 servings. (% daily value)
Calories
436
Fat
18.9 g (29%)
Saturated
2.5 g (12.3%)
Trans
0.1 g
Carbs
43.3 g (14.4%)
Fiber
14.5 g (57.9%)
Sugars
4.5 g
Protein
32.8 g (65.6%)
Cholesterol
82.8 mg (27.6%)
Sodium
1723.5 mg (71.8%)

(Image credits: Anjali Prasertong)