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Prep 10 minutes
Total 25 minutes

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

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😊.

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!