Thai Ginger Chicken Stir-fry

Thai ginger chicken is perfect for a weeknight meal. It is easy to prepare with just a handful of ingredients. The ingredients used in it - ginger, garlic, mushrooms, spring onions and sauces will surely make you go for a second helping😊.

Serves

US|Metric

ingredients

Stir-fry sauce

Oyster sauce: 3 tbsp
Fish sauce: 4 tbsp
Light brown sugar: 1 tsp

Marinade

Sweet soy sauce/kecap manis: 1 tbsp
Salt: 1/4 tsp
White pepper powder: 1/4 tsp

Other ingredients

Onion: 1 (sliced)
Garlic cloves: 3 (chopped)
Young ginger: 2 inch pieces (cut into juliennes)
Shitake mushrooms: 100 gm (sliced)
Spring onion: 3 (cut into 2" pieces)
Bonesless chicken thighs: 500 gm (cut into 2" pieces)
Neutral oil: 3 tbsp

Thai Ginger Chicken Stir-fry

Step 1:

Prepare the stir-fry sauce in a bowl using the ingredients written under 'stir-fry sauce'.

Step 2:

Marinate the chicken pieces with sweet soy sauce, salt and white pepper powder for 10 minutes.

Step 3:

Meanwhile prep the veggies.

Step 4:

Take a large wok, add oil and let it heat up on a medium-high flame. Add the chopped garlic, sliced ginger and sliced onion, sauté and cook for 2 minutes.

Step 5:

Add the chicken pieces. Spread the chicken pieces so that each piece is evenly browning. Cook for 3 minutes, then flip and let it cook for another 2 minutes.

Step 6:

Now add the sliced mushrooms and cut spring onions. Mix well and cook for 2 minutes.

Step 7:

Finally add in the stir-fry sauce and mix. Let the chicken pieces absorb all the sauces. Switch off the flame. Garnish with some more spring onion greens.

Enjoy with steaming hot rice or noodles!