• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food and Journeys

International Recipes from Around the World

  • RECIPE CATEGORIES
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Cuisines
  • How-Tos
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cuisines
    • How-Tos
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Dishes

    Thai Ginger Chicken Stir Fry (Gai Pad King)

    Published: Dec 3, 2021 · Modified: Apr 9, 2022 by Neriz

    • 6
    Jump to Recipe

    If you’re a fan of zing and spice, you will like Thai Ginger Chicken (Gai Pad King). All the authentic Thai flavors in every bite of this stir-fried dish, and it’s ready in a flash!

    An overhead shot of Thai ginger chicken served on top of plain white rice, with fresh ginger and chilis in the background.

    (*This post contains some affiliate links)

    Before you proceed, I need to warn you that the ginger and the chili in this ginger chicken recipe are really ‘amped’ up.

    So, if you have a low tolerance for either (or both), make sure you use less than what I have indicated in the recipe card. These would be a good starting point:

    • 1 ounce of fresh ginger
    • half of red chili

    But if you like — and you’re used to ‘in-your-face’ spice and zing, then you will love this authentic Thai ginger chicken stir fry. Simply delicious.

    Oh, and don’t forget to serve it with steamed white rice. 🙂

    IF YOU WANT MORE TRADITIONAL THAI RECIPES, THEN YOU WILL LIKE THESE POSTS!

    • Thai Black Beans in Coconut Milk
    • Thai Basil Pork

    Ingredients

    All the ingredients you need to prepare Thai ginger chicken stir fry at home.
    • Oil – please don’t use olive oil; any other neutral-tasting vegetable oil like canola or sunflower oil would be perfect.

    Peanut oil would also be excellent for this ginger chicken recipe.

    • Garlic – fresh garlic that’s chopped thinly or minced.
    • Chicken – skinless, boneless chicken breast, roughly sliced into bite-size.
    • Dried ear mushrooms – thin, black, ear-like mushrooms that you can generally buy in any Asian store.

    Like any dried mushroom, make sure you soak it first in water, then drain it before chopping.

    • Oyster sauce – just use your favorite brand.
    • Soy sauce – light soy sauce is excellent for this gai pad king recipe, not the dark (or sweeter) soy sauce. 
    • Ginger – fresh ginger and julienned.
    • Chili – fresh red Thai chili (also known as ‘spur chili’), cut into thin strips.
    • Spring onions – use only the white and light green parts.
    • Sugar – you only need regular, granulated sugar for preparing this ginger chicken stir fry.
    • Pepper – ground black pepper for additional seasoning.
    A closer shot of a plate of ginger chicken, highlighting the cut of the chicken and the vegetables, with a bowl of rice in the background.

    Preparation

    Start preparing your ginger chicken by placing a wok (or skillet) over medium-high heat.

    Add the oil.

    Once the oil is ready, add the garlic (photo 1).

    Cook until the garlic turns slightly darker in color.

    First part of a collage of images showing the step by step process of making gai pad king.

    Add the chicken (photo 2).

    Cook until the chicken is no longer pink — and almost cooked.

    Add the sugar, soy sauce, oyster sauce, and pepper (photo 3).

    Second part of a collage of images showing the step by step process of making Thai ginger chicken.

    Add the chopped mushrooms (photo 4).

    Mix to combine everything and continue cooking until the chicken is cooked.

    Add the ginger, chili, and spring onions (photo 5).

    Last part of a collage of images showing the step by step process of making gai pad king at home.

    Mix to combine evenly (photo 6).

    Take the wok off the heat.

    Transfer your ginger chicken into plates.

    Garnish with more spring-onions, if desired — then serve.

    An overhead shot of a plate of gai pad king, ready for serving.

    Helpful tips

    • Try to chop the ginger, chili, and spring onions in the same shape, not necessarily the same width.
    • If you don’t have a wok, you can use any skillet or regular frying pan to make this Thai ginger chicken — the result would be just as great.
    • Another way of toning down the heat is by scraping the seeds from the chilies. So, you can do this or just use less (or do both).
    A closer shot of a serving of gai pad king, on top of steamed white rice.

    Recipe variation

    • Salt or Fish sauce. You will notice there is no salt listed as part of the ingredients.

    It’s because the soy sauce and the oyster sauce are generally providing enough salt, but if you need more, then you can add salt or fish sauce as well.

    FAQs

    Can I use other chicken parts?

    You can give it a try.

    But traditionally, the locals only use boneless, skinless chicken breasts for making gai pad king. 

    Can I use ginger powder?

    Please don’t use powdered ginger as an alternative.

    The flavor of the fresh ginger is way more intense than the powdered one — and that intensity is exactly what this dish needs to balance the spice from the chili while complementing the two different kinds of sauce.

    Are you finally convinced to give it a try? Do it tonight, and let me know how it goes! 🙂

    Text for Roundup Sections
    • Easy Thai Recipes
    • Traditional Filipino Food:  What You Need to Know
    An overhead shot of Thai ginger chicken served on top of plain white rice, with fresh ginger and chilis in the background.

    Thai Ginger Chicken Recipe (Gai Pad King)

    If you're a fan of zing and spice, you will like Thai Ginger Chicken (Gai Pad King).  All the authentic Thai flavors in every bite of this stir-fried dish, and it's ready in a flash!
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 2
    Calories: 196kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Wok
    • Rubber Spatula

    Ingredients

    • 2 tbsp vegetable oil
    • 2 cloves garlic, sliced thinly
    • 10 ounces chicken breast (about 300 grams), chopped into about 1/4-inch thick
    • 1/2 ounce dried ear mushrooms (14 grams), soaked, drained, and chopped roughly
    • 1 tsp soy sauce
    • 2 tbsp oyster sauce
    • 1 tsp sugar
    • 1 to 2 ounces ginger (25 to 50 grams), peeled and juilenned
    • 1 to 1 & 1/2 pcs red chili
    • handful of spring onions, only the white and light green parts
    • pepper, for additional seasoning

    Instructions

    • Heat the oil on a wok (or skillet) over medium-high heat.
    • Once the oil is ready, add the garlic.
    • Cook until the garlic turns slightly brown.
    • Add the pieces of chicken.
    • Cook until the chicken is no longer pink — and almost cooked.
    • Add the sugar, soy sauce, oyster sauce, and pepper.
    • Add the mushrooms.
    • Mix to combine everything and continue cooking until the chicken is completely cooked.
    • Add the ginger, chili, and spring onions.
    • Mix to combine, then remove the wok from the heat.
    • Transfer into plates, then serve — garnish with more spring-onions, if desired.

    Notes

    • Cook’s Tip #1:  Try to chop the ginger, chili, and spring onions in the same shape, not necessarily the same width.
    • Cook’s Tip #2:  Do not hesitate to use any skillet or regular frying pan if you don’t have a wok — the result would be just as good.
    • Cook’s Tip #3:  If you don’t want it to be too hot, scrape the seeds from the chilies; or just cut the amount of chili in half.

    Nutrition

    Calories: 196kcal | Carbohydrates: 8g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 826mg | Potassium: 614mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Neriz

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    Learn more about me →

    Image for listing as-featured-on

    For Your Sweet Tooth!

    Cover image for Traditional German Desserts and Recipes, showing a collage of German sweets and treats.
    A collage of images showing a variety of traditional Swedish desserts.
    A collage of images showing authentic Italian cookies.
    Feature image for post for Fika meaning and recipes, showing a collage of Swedish treats.

    Readers’ Favorite Cuisines

    Latest cover (May22) of Easy Spanish Recipes, showing a collage of traditional Spanish dishes.
    Cover image for Easy Thai Recipes, showing a collage of classic Thai dishes.
    Latest cover for Authentic Swedish Recipes Post showing a collage of classic Swedish dishes.
    Latest cover for Authentic German Recipes Post (Oct 2021), showing a collage of classic German dishes.
    Cover for Traditional Italian Regional Recipes, showing a collage of savory regional dishes.
    Jun2021, latest collage of images showing different traditional Portuguese dishes.

    Popular Posts

    Freshly baked Swedish almond cakes, on a cooling rack.

    Swedish Almond Cake (Mumma)

    Swedish Almond Tart

    Swedish Almond Tart

    A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.

    Portuguese Tomato Rice (Arroz de Tomate)

    An overhead shot of a basket of Biscotti Regina, served with coffee.

    Sicilian Sesame Seed Cookies (Biscotti Regina)

    An overhead shot of a freshly baked Italian Apple Cake, with powdered sugar and fresh apples on the side.

    Torta di Mele (Tuscan Apple Cake)

    An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.

    Taralli (Italian Crackers)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    An overhead shot of three pieces of Italian breakfast pastries, served with espresso.

    Italian Cream Filled Pastry (Pasticciotto)

    Favorite Soups!

    Feature image for Roasted Eggplant Soup, showing it in a bowl, with some bread on the side.

    Turkish-Style Roasted Eggplant Soup

    A serving of Greek Chickpea Soup, with some kalamata olives on the side.

    Greek Chickpea Soup

    Two bowls of Portuguese Green Soup, with some raw kale on the countertop.

    Portuguese Green Soup (Caldo Verde)

    An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.

    Lebanese Sour Lentil Soup (Adas Bhamod)

    An overhead shot of Creamy Celeriac Soup, garnished with dill, ready for serving.

    Turkish Celeriac Soup

    An overhead shot of a bowl of yellow pepper soup, garnished with croutons and fresh parsley.

    Yellow Pepper Soup

    An overhead shot of a pot of Minestrone alla Milanese, ready for serving, with carrots, basil and cheese on the side.

    Minestrone alla Milanese (Summer Minestrone)

    Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.

    German Potato Soup (Kartoffelsuppe)

    Two bowls of German Goulash Soup, ready for serving, with a slice of bread on the side.

    German Goulash Soup (Gulaschsuppe)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    Hearty Stews

    Feature image of Spanish Chorizo and Chickpea Stew, showing a serving of the dish, with slices of bread.

    Spanish Chorizo and Chickpea Stew

    Feature image for Lebanese Chicken Stew with Vegetables, showing a serving of the dish, with fresh lemon next to it.

    Lebanese Chicken Stew with Vegetables

    Feature image for Spanish Beef Stew, showing a serving of the dish, with bread on the side.

    Spanish Beef Stew (Easy Stovetop Recipe!)

    An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.

    Swedish Beef Stew (Kalops)

    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.

    Tuscan Beef Stew with Red Wine (Peposo)

    An image showing a serving of Ethiopian Spicy Pumpkin Stew, with the skillet on the back.

    Ethiopian Spicy Pumpkin Stew (Duba Wat)

    An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.

    Easy Chicken Cacciatore

    Ossobuco

    Ossobuco

    Traditional Pasta Dishes

    Feature image for Gorgonzola Pasta with Peas, highlighting the creaminess of the sauce.

    Pasta with Gorgonzola Sauce & Peas

    Feature image for pasta alla sorrentina, highlighting the melted cheese on top.

    Pasta alla Sorrentina

    Feature image for Pasta alla Gricia, showing a serving of the dish, topped with grated pecorino and ground black pepper.

    Pasta alla Gricia (Guanciale Pasta)

    Feature image for bucatini all'Amatriciana, showing it served on a plate, with freshly grated pecorino Romano on top.

    Bucatini all’Amatriciana (Pasta with Guanciale and Tomatoes)

    Feature image for spaghetti alle vongole, showing the dish on a plate, for serving.

    Spaghetti alle Vongole (Pasta with Clams)

    Feature image for traditional pasta alla norma, showing the dish garnished with freshly grated ricotta salata.

    Traditional Pasta alla Norma (Sicilian Eggplant Pasta)

    Feature image for Pasta with Bell Peppers, showing the dish on a plate, garnished with parsley.

    Pasta with Bell Peppers

    Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.

    Risoni Salad

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Copyright © 2022 · FOOD AND JOURNEYS