Gai Pad Khing or Chicken with Ginger, is a simple Thai stir-fry of sliced chicken, ginger, mushrooms, garlic, and onions.
Ginger delivers heat and flavor without any chili peppers. Instead you get a flavorful, fragrant dish that's healthy and quick to make.
Ginger also has great anti-inflammatory properties and it boosts your immune system. Making it great to have during cold season.
Ingredients for Gai Pad Khing
Chicken- I'm using Chicken Breast and slicing it thin. You can also substitute chicken thighs, pork, beef, shrimp, or even cubed tofu.
Ginger- The star of this dish and what gives this stir fry a unique flavor. Wash and peel the ginger and slice into small thin pieces.
Onions- I'm using sliced yellow onions for sweetness and green onions for some color. You can also substitute a white onion.
Mushrooms- Here I'm using sliced shitake mushrooms. Oyster or white button mushrooms can be used as well.
The other ingredients include minced garlic and sliced jalapenos for spice. Omit the jalapenos if you don't want it spicy.
Stir Fry Sauce
Traditional Gai Pad Khing, uses quite a bit of soy sauce and oyster sauce. This gives it a dark color and salty taste.
In an effort to make this dish lower in sodium, while still embracing it's authenticity, I replaced the soy sauce with Coconut Aminos, and used just enough Mushroom Sauce to give it the salty umami flavor.
If you can't find the mushroom sauce, then you can use oyster sauce, which is more common. And low sodium soy sauce instead of coconut aminos works as well. For more umami flavor add a teaspoon of Fish sauce.
How to Make and Serve Gai Pad Khing
Stir fry's are fast, so have all the ingredients prepped and the sauce combined before you start cooking.
Start by slicing your chicken or protein, add to a bowl, mix it with some coconut aminos or soy sauce to add some flavor.
Then prep the ginger, garlic, and onions. If you prefer more veggies, you can definitely customize the dish to your liking.
Usa a wok or large pan over medium high heat and cook the chicken. Then add garlic, ginger, and yellow onions. Add the sauce and cook for a couple minutes.
Taste and see if more seasoning is needed. Turn off heat, add the sliced mushrooms, green parts of the scallions, and jalapenos if you are using them.
Serve Gai Pad Khing with Jasmine rice, brown rice, or cauliflower rice. Leftovers can be stored in the fridge up to 5 days.
Try these other tasty Thai stir-fry's:
Watch the YouTube Video
Images look different since the YouTube video was added after this recipe originally posted. Also the original recipe did not have mushrooms.
Gai Pad Khing- Thai Chicken with Ginger Recipe
- 1 tablespoon Oil
- 1 lb Chicken Breast Thinly sliced and mixed with 1 tablespoon of Coconut amino
- 1 Ginger Root about a 4 in piece, peeled and sliced into matchsticks
- 3 Garlic Cloves minced
- 1 Yellow Onion sliced
- 5 oz Shitake Mushrooms Sliced
- 2 Green Onion sliced into 2 in piecess.
- Rice or Cauliflower rice for serving
- Slice chicken breast thin and mix with 1 tablespoon of Coconut Amino in a bowl and set aside.
- Peel ginger with a spoon or peeler, then cut into matchsticks. Slice yellow onion, green onions, and mince the garlic cloves.
- Mix the condiments to form the sauce and set aside in a small bowl.
- Heat a wok or large pan with oil over medium high heat. Once hot, add chicken and cook to almost done, about 3 minutes.
- Then add garlic, ginger, yellow onions, and white part of green onions. Cook for 3 minutes to soften, then add sliced mushrooms and cook for 2 minutes. Pour sauce and a ¼ cup of water for more liquid, combine to coat all the ingredients.
- Turn off heat, taste and see if additional seasoning is needed. Add the green parts of the onion and jalapenos, if using them. Serve hot with rice.
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