Mandy Croft
Thai Ginger Chicken, known traditionally as Gai Pad Khing, is a vibrant and flavorful stir-fry dish beloved for its aromatic ginger punch and balanced blend of savory ingredients. This popular Thai entrée is not only delicious but also quick and easy to prepare, making it a perfect weeknight dinner. In this guide, we’ll walk you through essential ingredients, cooking tips, and serving suggestions to help you recreate this distinctive dish at home.
What is Thai Ginger Chicken (Gai Pad Khing)?
Gai Pad Khing is a classic Thai stir-fry featuring thinly sliced chicken breast or thigh meat cooked with fresh ginger, garlic, and a medley of vegetables like onions, mushrooms, and sometimes bell peppers. The dish stands out for its bright ginger flavor, providing a warming heat without relying heavily on chili peppers, though some variations do include a touch of spice.
The sauce typically combines elements like soy sauce or the lower-sodium alternative coconut aminos, oyster or mushroom sauce for umami depth, and fish sauce for authenticity. A hint of sweetness from sugar or sugar substitutes balances the savory and spicy notes.
Key Ingredients
1. Chicken
- Most recipes use thinly sliced chicken breast for lean protein and quick cooking.
- Alternatives can include chicken thighs, pork, beef, shrimp, or tofu.
2. Fresh Ginger
- The star of the dish, fresh ginger is peeled and cut into thin matchsticks or sliced finely.
- Ginger adds a fragrant, zesty flavor and offers anti-inflammatory benefits.
3. Aromatics and Vegetables
- Garlic and yellow onions (or white onions) bring sweetness and aromatic depth.
- Mushrooms—shiitake, oyster, or button—add an earthy note. They are optional but highly recommended.
- Green onions are added both during cooking and as a finishing touch.
- Red bell pepper can be included for color and sweetness (based on preference).
- Jalapeños or Thai red chili paste add spice if desired.
4. Sauces and Seasonings
- Soy sauce or coconut aminos provide salty, umami flavors.
- Oyster sauce or mushroom stir-fry sauce add richness.
- Fish sauce contributes traditional Thai umami.
- Sugar (often white sugar) balances the savory notes.
- Some recipes use chicken broth for moisture and a mild savory base.
- Fresh cilantro can be used as a garnish to add brightness.
- Optional chili paste or fresh chilies for heat.
How to Make Thai Ginger Chicken
Preparation:
- Thinly slice the chicken and marinate briefly with soy sauce or coconut aminos to infuse flavor.
- Peel and slice the ginger into matchsticks.
- Mince garlic, slice onions, mushrooms, bell pepper, and green onions.
- Mix the sauce ingredients beforehand for speed.
Cooking Steps:
- Cook the Chicken: Heat oil in a wok or large skillet over medium-high heat. Add chicken and cook just until it begins to turn opaque.
- Add Aromatics and Vegetables: Toss in minced garlic, ginger, yellow onions, and the white part of green onions. Stir-fry for 2–3 minutes until fragrant and softened.
- Incorporate Mushrooms and Peppers: Add mushrooms and bell peppers, cooking for another 2-3 minutes.
- Add Sauce and Liquid: Pour in the pre-mixed sauce along with a bit of water or chicken broth to create a light sauce that coats the ingredients.
- Finish Cooking: Stir and cook briefly until the chicken is fully cooked and veggies are tender-crisp.
- Final Touches: Turn off heat and stir in the green parts of the scallions, sliced jalapeños or chili paste, and garnish with fresh cilantro.
Serving Suggestions
- Serve Thai Ginger Chicken hot over fragrant jasmine rice, brown rice, or cauliflower rice for a low-carb alternative.
- The dish stores well and can be refrigerated for up to five days, making it great for meal prep or leftovers.
Tips for Perfect Thai Ginger Chicken
- Prep everything in advance: Stir-fries cook fast, so have all ingredients and sauces ready before you start.
- Adjust spiciness: The classic dish highlights ginger rather than chili heat but add chilies if you prefer spice.
- Flexible proteins: While chicken is traditional, feel free to switch to other proteins for variety.
- Enhance umami: Use a blend of fish sauce, oyster sauce, and a touch of mushroom sauce for depth.
- Fresh ginger is key. Avoid ground ginger for authentic flavor and aroma.
- Don’t overcrowd the pan: Cook in batches if needed to ensure even heat and proper searing.
Why You’ll Love This Dish
Thai Ginger Chicken offers a harmonious balance of spicy warmth, buttery mushrooms, crunch from fresh vegetables, and tender chicken all infused with the distinctive brightness of fresh ginger. It’s a nourishing dish with healthful properties—ginger is known for its anti-inflammatory and immune-boosting effects—making it perfect for any season, especially cooler months.
Sample Ingredient List (for 4 servings)
- 1 lb chicken breast, thinly sliced
- ½ cup fresh ginger, cut into matchsticks
- 3 garlic cloves, minced
- 1 large yellow onion, thinly sliced
- 5 oz shiitake mushrooms, sliced
- 1 red bell pepper, sliced (optional)
- 2 green onions, sliced (white and green parts separated)
- 1 tbsp vegetable or neutral oil
- 1 tbsp oyster sauce or mushroom stir-fry sauce
- 1 tbsp soy sauce or coconut aminos
- 1 tsp fish sauce (optional)
- 1 tbsp white sugar
- ½ tsp Thai red chili paste (optional)
- ¼ cup chicken broth or water
- Fresh cilantro for garnish
- Cooked jasmine rice, for serving
Summary
Thai Ginger Chicken (Gai Pad Khing) is a quick, aromatic stir-fry that highlights fresh ginger and savory sauces. With a few simple ingredients and easy steps, you can bring authentic Thai flavors into your kitchen. Customize spiciness and vegetables to your liking, serve over rice, and enjoy a wholesome, satisfying meal that’s both healthy and bursting with bold flavors.
Give this recipe a try and savor a taste of Thailand that’s effortless to make yet impossible to forget!
