Thai Ginger Chicken

Thai Ginger Chicken

A delicious Thai ginger chicken stir-fry featuring marinated chicken tossed in a tangy, flavorful sauce with crisp vegetables.

Serves 2-3 servings Prep 10 min. Cook 10 min.
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Everything you need

Chicken Marination

  • 350 g boneless chicken thighs (or chicken breast)
  • 1 1/2 tablespoons Light Soy Sauce

Stir Fry

  • 3 tablespoons oil
  • 4 cloves chopped garlic
  • 4 cm julienned ginger
  • 1 onion , sliced
  • 1 Spur Chilli, julienned
  • 3 Spring onions
  • 8 Wood Ear Mushrooms, cut into small pieces (optional)

The Sauce

  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon white pepper, to taste
  • 1 tablespoon dark soy sauce
  • 2 tablespoons Fermented soy bean paste (or Korean soybean paste)
  • 2 tablespoons oyster sauce
  • 2 tablespoons water

Method

1

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.

2

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.

3

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.

4

Step 4: Assemble

Serve the Thai Ginger Chicken over steamed jasmine rice.