If you’re looking for a quick and easy stir fry this is definitely for you. The only thing you may have trouble finding are the Asian mushrooms. Well, actually they’re not hard to find as most Asian supermarkets have them. It’s just that I know they’re not exactly something most people have in their kitchen cupboard, even if they cook Thai food on a regular basis.
The good news is you can skip them if you want or replace them with button mushrooms. As long as you get the sauce correct, the flavour won’t really suffer.
Having said that, if you’re serious about Thai food you may as well pick up a packet because they’re cheap and last for years (as long as you get the dry ones). They’re used in quite a few other Thai dishes and you can add them to just about any stir fry you want 🙂
Chicken Ginger Stir Fry (Gai Pad Ging – ไก่ผัดขิง)
Equipment
- 1 wok
Ingredients
- 1 tablespoon of cooking oil
- 300 g of sliced chicken breast
- 2 cloves of garlic crushed and finely chopped
- 50 g of julienne-cut ginger
- 100 g of sliced onion
- 50 g of sliced green chili De-seed the chillies if you don't want it spicy or alternatively use red and green peppers instead.
- 50 g of sliced red chili
- 1 sliced Asian mushroom
- 100 g of spring onions halved and then cut into 1-inch pieces
- 2 tablespoons of fish sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of seasoning sauce
- 2 teaspoons of sugar
- Some stock water
Instructions
- Preheat the wok and add the cooking oil.
- Stir-fry the garlic until it begins to change color.
- Add the chicken and stir-fry until the pieces of chicken separate and then add the ginger and stir it altogether until the chicken is partially cooked.
- Add the oyster sauce, fish sauce, seasoning sauce, and sugar.
- Mix together thoroughly and then add the Asian mushroom.
- Add a small amount of chicken stock (just enough so that the chicken doesn’t dry out.)
- Bring it to the boil at which point the chicken should now be cooked.
- Add the chili and onion and stir-fry it all together before adding the spring onions at the end.
Video
