Here’s another stir-fry recipe that you will surely love! Thai Ginger Chicken gives you bursting flavors of ginger and chili in every bite! Plus the crunch of the mushrooms! All these in less than 30 minutes! Enjoy!
Stir-fry. You know what that means right? It’s normally ready in 30 minutes – and this one does not disappoint in flavor either. 🙂
There is no need for tamarind or shrimp paste, just use your regular soy sauce and (the ever reliable) oyster sauce.
If you’re not a fan of ginger, that’s alright. You can still give this dish a try. Just go easy on the amount of ginger that you add to it. Who knows? This dish might end up converting you to be a ginger-fanatic!?
HOW TO PREPARE THAI GINGER CHICKEN
CAN I USE A REGULAR PAN IF I DON’T HAVE A WOK?
Yes. I have prepared this dish using non-stick pan, dutch oven and wok. The results are all good.
The key is regardless of the type of pan that you are using, try not to overcook the chicken.
When I use a wok, I tend to set the stove into medium-high but stick to medium heat when I am using the dutch oven or the non-stick pan.
CAN I USE DRIED CHILI FLAKES IF I DON’T HAVE THE FRESH RED CHILI?
I suppose you could, there would not be that much difference in the taste.
But the fresh ones, when cut into thin, long strips, add to the over-all look of the dish. It brings more color to the dish – literally. 🙂
When you have a low tolerance for chili, remove half of the seeds once you have cut the chili in half; and then chop the whole thing into thin strips.
CAN I USE OTHER KINDS OF MUSHROOMS IF I CANNOT FIND WOOD EAR MUSHROOMS?
Hmmm… this I will not recommend. Wood ear mushrooms stay crunchy even when cook – that’s what makes them perfect for this dish.
Unless you know of other types of mushrooms that stays like that, then I suggest you stick to wood ear mushrooms.
Personally, I think they’re almost tasteless, but (of course) they will take the flavor of the oyster sauce, ginger and chili – all that in a crunchy bite. 🙂
Tell you what though, it’s quite hard to find an Asian store that do not sell these dried babies. 😉
HOW MUCH GINGER SHOULD I USE?
This is a bit tricky. The best illustration I can think of is a matchbox. I’ve seen people use ginger as much as ¾ of a matchbox. Admittedly, that is a bit TOO much for me. I normally just use half the size of a matchbox.
When I made this recipe though, I only use ¼ of the matchbox, because that’s how my husband prefers it.
So, feel free to experiment on how much ginger you want.
WHAT DO I SERVE WITH STIR-FRY GINGER CHICKEN?
Rice. There’s just no other way around it. 🙂 Noodles do not work for me with Thai Ginger Chicken. I feel it’s not enough to absorb all that flavor.
Oh! That’s steamed plain white rice. The simpler, the better. Let the flavor of the ginger sing in every bite of this dish.
If you’re looking for other Asian recipes, then you should try –
- Filipino Bread Rolls (Pandesal)
- Thai Spicy Pork
- Filipino Garlic Fried Rice (Sinangag)
- Salt and Pepper Pork Belly
- Thai Black Beans in Coconut Milk
For other chicken recipes though, check out these posts:
- Spanish Garlic Chicken (Pollo Al Ajillo)
- Easy Chicken Cacciatore
- Roman-Style Chicken (Pollo Alla Romana)
- Spanish Sweet & Sticky Wings
OR IF YOU WANT MORE ENTREE IDEAS, CHECK OUT MY MAIN DISHES COLLECTION!
VIDEO ON HOW TO PREPARE THAI GINGER CHICKEN
Thai Ginger Chicken
- 3 tbsp vegetable oil
- 3 cloves garlic, sliced thinly
- 300 grams chicken breast (about 10 oz), cut into 1/4 inch thick
- 100 grams dried wood ear mushrooms (about 2 handfuls), soaked, drained & chopped roughly
- 1 tsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1 ginger (about 1/4 to 1/2 size of matchbox), peeled and julienned
- 1/2 tsp ground black pepper
- 2 scallions, chopped into 1-inch length
- 2 pcs fresh red chilies, sliced thinly
- Place a wok over medium-high heat. Pour vegetable oil on wok.
- Once oil is ready, add garlic. Cook until garlic becomes fragrant.
- Add chicken until almost cook.
- Add oyster sauce, soy sauce, sugar and wood ear mushrooms. Stir fry until chicken is fully cooked.
- Add ginger, pepper, ground black pepper, scallions and chilies. Do not add all of the ginger. Start with half of the amount and add more if you prefer a more intense ginger flavor.
- Stir fry for another minute.
- Serve. Garnish with more scallions, if desired.