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Chicken Ginger Stir Fry (Gai Pad Ging – ไก่ผัดขิง)

This is a quick and easy stir fry that's a little bit spicy. This recipe is for chicken but in Thailand, this dish is just as popular when done with beef or pork.
Prep Time10 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: thai
Keyword: stir fry
Servings: 2 people

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.

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