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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Chicken & Ginger Stir-fry

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This is my mum’s classic Thai Ginger Chicken Stir-fry (Gai Pad King) that I loved to eat as a kid. It’s one of those authentic restaurant dishes that is really easy to recreate at home. 

WATCH THIS RECIPE

THAI CHICKEN & GINGER STIR-FRY

PREP TIME

15 minutes
COOK TIME

10 minutes
SERVES

4
Ingredients

400g (14 oz) chicken thighs, thinly sliced

2 tbsp vegetable oil

5 garlic cloves, roughly chopped

1 onion, sliced

5cm piece (about 40g/1.4 oz) young ginger*, finely sliced

150g (5 oz) fresh wood ear mushrooms*, sliced

2 spring onions (scallions), cut into batons

steamed rice to serve

 

Marinade:

1 tsp sweet dark soy sauce

½ tsp white pepper

 

Stir-fry sauce:

2 tbsp oyster sauce

2 ½ tsp fish sauce

1 tsp sugar

Steps
Step 1

Combine the marinade ingredients with the chicken.

Step 2

Combine the ingredients for the stir-fry sauce.

Step 3

Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, onion and ginger and stir-fry for half a minute. Add the chicken and stir-fry until almost cooked.

Step 4

Add the mushrooms and stir-fry for another half a minute. Then add the stir-fry sauce you made earlier. Stir-fry until just combined and the chicken is cooked. Toss through the spring onions. Then remove from heat and serve with steamed rice.

Note Icon

Notes:

– Young ginger has very pale, thin skin and is milder than regular or old ginger (which has the light brown skin. If using regular ginger, use half this amount.

– If fresh wood ear mushrooms are not available, you can use dried wood ear mushrooms. Soak them in hot water for 20 minutes or until tender.

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