Thai Ginger Chicken, or Gai Pad Khing, is a simple 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. For a spicy stir fry, try Chicken with Basil.
Ginger also has great anti-inflammatory properties and it boosts your immune system. Making it great to have during the cold season.
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 fist time I published this recipe I did not add mushrooms, which is why the image above does not show them. I like the flavor they add, but mushrooms can be omitted if you like.
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.
How to Make and Serve
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.
Use 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 of minutes.
Taste and see if more seasoning is needed. Turn off the heat, and 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 for up to 5 days.
Try these other tasty Thai stir-fry’s:
Thai Ginger Chicken Recipe
- 1 tablespoon Oil
- 1 pound Chicken Breast Thinly sliced and mixed with 1 Tbsp of Coconut amino
- 1 Ginger Root about 4 inches, peeled and sliced into matchsticks
- 3 Garlic Cloves minced
- 1 Yellow Onion sliced
- 5 ounce Shitake Mushrooms Sliced
- 2 Green Onion sliced into 2 inch pieces.
- Rice or Cauliflower rice for serving
- Slice chicken breast thin and mix with 1 Tbsp 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 (set aside).
- Mix the condiments to form the sauce and set aside in a small bowl.
- Heat a wok or large skillet with oil over medium high heat. Once hot, add chicken and cook until almost done.
- 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, and combine to coat all the ingredients.
- Turn off the heat, taste and see if additional seasoning is needed. Add the green parts of the onion and jalapenos, if using them. Serve warm with rice.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.