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Thai Ginger Chicken Recipe
by John Spottiswood

Thai Ginger Chicken

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!

Rating: 4.1/5
Avg. 4.1/5 8 votes
Prep time: Thailand Thai
Cook time: Servings: 4

Wine and Drink Pairings: Sauvignon Blanc

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