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    Home » Thai Recipes » Thai Chicken with Ginger (Gai Pad Khing)

    Thai Chicken with Ginger (Gai Pad Khing)

    Published Mar 4, 2021 · Modified Dec 15, 2022 by Renee · Leave a Comment · This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Thai Chicken with Ginger, or Gai Pad Khing, is a simple stir-fry of sliced chicken, ginger, mushrooms, garlic, and onions.

    Thai Ginger stir fry in a white bowl served on top of rice.

    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 spicer 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.

    Jump to:
    • Ingredients
    • Stir Fry Sauce
    • How to Make and Serve
    • Thai Chicken with Ginger Recipe (Gai Pad Khing)

    Ingredients

    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.

    Chicken, onions, ginger, mushrooms, soy sauce, and sliced jalapenos in separate bowls.

    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.

    spoon holding a piece of chicken and ginger over a white bowl.

    If you can't find the mushroom sauce, then you can use oyster sauce, which is more common. And low sodium soy sauce works as well. For more umami flavor add a teaspoon of Fish sauce.

    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.

    White skillet with cooked ginger chicken inside.

    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:

    Spicy Beef Basil

    Thai Cashew Chicken

    Healthy Shrimp and Broccoli

    Up close view of stir fry with ginger, chicken and green onion slices.

    Thai Chicken with Ginger Recipe (Gai Pad Khing)

    Renee
     Gai Pad Khing is a simple Thai stir-fry of sliced chicken, ginger, garlic, and onions.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Servings 4

    Ingredients
      

    • 1 tablespoon Oil
    • 1 pound Chicken Breast Thinly sliced and mixed with 1 tablespoon 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

    Sauce:

    • 1 tablespoon Mushroom Stir Fry Sauce Can substitute Oyster Sauce
    • 1 tablespoon Coconut Aminos Can Substitute Soy Sauce
    • 1 teaspoon Fish Sauce optional
    • ¼ cup water

    Instructions
     

    • 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.

    Video

    Notes

    Leftovers can be stored up to 5 days, making this a great recipe for meal prep. 
    More Stir Fry's:
    Spicy Beef Basil
    Thai Cashew Chicken
    Healthy Shrimp and Broccoli

    Nutrition

    Calories: 197kcalCarbohydrates: 8gProtein: 26gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 464mgPotassium: 607mgFiber: 2gSugar: 2gVitamin A: 95IUVitamin C: 5mgCalcium: 24mgIron: 1mg

    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.

    Keyword Gai Pad Khing, Ginger Chicken, Ginger Stir Fry
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