A delicious Thai ginger chicken stir-fry featuring marinated chicken tossed in a tangy, flavorful sauce with crisp vegetables.
Thai Ginger Chicken stir-fry with marinated chicken, aromatic ginger and garlic, and a tangy sauce.
10 min.
10 min.
2-3 servings
Step 1: Chicken Marination
Cut the chicken into bite-sized pieces; remove the skin if desired.
Mix the chicken with 1 1/2 tablespoons Light Soy Sauce and set aside.
Step 2: Make Sauce
In a small bowl, combine 1 teaspoon sugar, 1 teaspoon toasted sesame oil, 1 teaspoon white pepper, 1 tablespoon dark soy sauce, 2 tablespoons fermented soy bean paste, 2 tablespoons oyster sauce, and 2 tablespoons water. Mix well and set aside.
Step 3: Stir Fry
Heat 3 tablespoons oil in a large skillet or wok over high heat.
Stir-fry the garlic and red (spur) chili for 30 seconds.
Add the marinated chicken and stir-fry until fully cooked, about 5-10 minutes.
Add the ginger and stir-fry for an additional 2-3 minutes.
Pour the prepared sauce over the chicken and stir-fry until the sauce is evenly distributed, about 2-3 minutes.
Add the wood ear mushrooms and onion, and stir-fry for an additional 3-4 minutes.
Stir-fry the spur chilies for 1 minute, then add the spring onions and give the dish a final mix.
Step 4: Assemble
Serve the Thai Ginger Chicken over steamed jasmine rice.