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  • Thai Ginger Chicken

    8 votes
    Thai Ginger Chicken
    Prep: 10 min Cook: 5 min Servings: 4
    by John Spottiswood
    300 recipes
    >
    This is one of the most popular Thai dishes and one of the easiest to make. You can substitute lots of different vegetables and it will still turn out great. While this is traditionally served with chicken, you can substitute fish, shrimp, beef, pork or tofu and it will still be wonderful. We made this without chile peppers and served with red chile sauce on the side...so our kids would enjoy it too!

    Ingredients

    • 2 Tbsp vegetable oil
    • 1/2 pound boneless chicken thighs or breast, sliced
    • 3 cloves garlic, minced
    • 2 Tbsp fish sauce
    • 1 Tbsp oyster sauce
    • 1/2 Tbsp sugar
    • White or black pepper to taste
    • 1/8 cup slivered ginger root
    • 1/2 cup sliced onions
    • 1/2 cup sliced green pepper
    • 1/2 cup sliced red pepper
    • 1/2 cup julienne carrots
    • 1/2 cup julienne zucchini
    • 1/2 cup broccoli crowns
    • 2-3 dried red chilies or 1/2 tsp crushed red chili peppers if desired (or serve with red chile sauce on the side)
    • Cilantro for garnish

    Directions

    1. Heat a large saute pan or wok over very high heat. Add oil and let heat for a minute, then add chicken and stir 1 minute, then add garlic and stir one more minute. Add all the remaining ingredients and vegetables and stir fry for 3-4 more minutes.
    2. Remove to a bowl

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    Reviews

    • John Jenkins
      John Jenkins
      I used more chicken thighs and marinated them a short time in sherry/soy. I batch cook vegetables according to how long they need to cook. Gives a better finish than cooking everything together. Also, it came out a little too salty with the Fish and Oyster sauces. I'd reduce it next time. I make a similar dish using either Orange or Lemon in place of the sauces. I like it better.
      1 reply
      • John Spottiswood
        John Spottiswood
        Thanks John. Would love to try your dish with orange or lemon...hope you'll post it soon!
      • Jenn W
        excellent! cant wait to make it again!
        • Anne Kruse
          Anne Kruse
          This was okay. I added a little bit of baisel, it helped a bit. I'm just not a huge fan of fish and oyster sauce. My kids did eat it though and thats always a good thing.

          Comments

          • anne alesauskas
            anne alesauskas
            Wow, this looks great and I can imagine any number of ways to make it a little different! Thanks fro sharing, anne
            • suzybel56
              suzybel56
              This is one of my favorite cooking methods. Fast, easy, delicious!
              • Daniel Saraga
                Daniel Saraga
                Quantities look fine to me. It's a vegetable dish with some chicken for protein - not the other way around. Perfect for two people.
                1 reply
                • John Spottiswood
                  John Spottiswood
                  Right...I'm trying to move in that direction more and more as I age!
                • Salad Foodie
                  Salad Foodie
                  I would love to make this John, but would you recheck your vegetable amounts? Six vegetables at 1/8 cup each totals only to 3/4 cup raw veggies per the 1/2 pound of chicken. I could certainly make an educated guess on amounts, but will wait till you restate them.
                  1 reply

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