Best 7 Thai Ginger Chicken Recipes

## Thai Ginger Chicken: A Symphony of Flavors for a Culinary Adventure ##

Embark on a tantalizing culinary journey with Thai ginger chicken, a delectable dish that harmoniously blends the vibrant flavors of Thailand. This savory dish features tender chicken infused with the aromatic essence of ginger, creating a delightful symphony of tastes and textures. Prepare to be captivated by the perfect balance of sweet, sour, and spicy notes, complemented by a refreshing burst of lemongrass and a hint of coconut creaminess. This recipe offers a step-by-step guide to crafting this authentic Thai delicacy, ensuring a delightful and authentic culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

GAI PAD KING (THAI CHICKEN AND GINGER STIR-FRY)

Gai Pad King (Thai Chicken and Ginger Stir-Fry) image

Categories Chicken Mushroom Dinner

Number Of Ingredients 18

Ingredients

1/4 cup fish sauce
1 teaspoon lime juice
3 thai chiles, sliced
1 shallot, sliced
1 clove garlic, sliced
1 tablespoon soy sauce
1 1/2 teaspoons oyster sauce
1 teaspoon fish sauce
1 pinch sugar
3 tablespoons ginger
1/4 teaspoon white pepper
7 cloves garlic, minced
2 tablespoons vegetable oil
2 chicken breasts, cubed
1/4 ounce dried wood ear mushrooms, ehydrated and torn into 1-inch pieces
2 scallions, 1" piece
2 fresh long chiles, such as cayenne, stemmed, seeded, and quartered lengthwise
1/4 cup cilantro, chopped

Steps:

For the Prik Nam Pla (if using): In a small bowl, combine fish sauce, lime juice, Thai chiles, shallot, and garlic (if using). Set aside.
For the Stir-Fry Sauce: In a small bowl, stir together oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
or the Stir-Fry: Mix ginger, garlic, and white pepper.
In a wok or large skillet, heat oil over high heat until shimmering. Add the ginger-garlic paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and remaining sliced ginger (30g), and cook, stirring frequently, until chicken is just cooked through, about 1 minute and 30 seconds.
Add stir-fry sauce and wood ear mushrooms and continue to cook, stirring frequently, until sauce is reduced to a glaze that evenly coats ingredients, about 1 minute. Add long chiles and 1 teaspoon (5ml) water around sides of the wok and use a wok spatula or wooden spoon to scrape up any browned bits stuck to wok.
Remove from heat and stir in scallions to lightly wilt them.

THAI CHICKEN WITH GINGER AND MUSHROOMS - GAI KING

Thai Chicken with Ginger and Mushrooms - Gai King image

Adapted from the "Original Thai Cookbook". Has all the typical Thai stir-fry flavors in it. You could use dried mushrooms if you wish, but be sure to soak them first.

Provided by PalatablePastime

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons peanut oil
1 onion, cut into slivers
6 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cubed
2 tablespoons soy sauce
2 tablespoons finely chopped gingerroot
2 tablespoons chopped fresh mint leaves
8 shiitake mushrooms, stemmed and sliced
5 green onions, chopped into 1 inch pieces
Thai red chili pepper, slivered (amount to taste)
2 tablespoons rice vinegar
1 teaspoon brown sugar or 1 teaspoon palm sugar
2 tablespoons fish sauce
steamed jasmine rice

Steps:

In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
Serve at once with steamed jasmine rice.

THAI CHICKEN & GINGER SOUP

Thai Chicken & Ginger Soup image

Quick and easy and great tasting soup. Nice for a hangover

Provided by barbara lentz

Categories Chicken Soups

Time 20m

Number Of Ingredients 9

Ingredients

1 Tbsp vegetable oil
2 boneless chicken thighs cut into chunks
6 clove garlic minced
2 Tbsp ginger grated
2 Tbsp yellow bean sauce
2 c chicken stock
1/2 Tbsp thai thin soy sauce
1/4 c scallions cut 1 inch long pieces
4 Tbsp fresh cilantro chopped

Steps:

1. Place oil in bottom of large pot. Add the chicken and cook until browned. Add the garlic and ginger and cook until aromatic. Add the yellow bean sauce, thin soy sauce and chicken stock. Bring to a boil and reduce to a simmer and simmer 5 minutes. Add the scallions and cilantro and serve

THAI GINGER CHICKEN STIR-FRY (GAI PAD KHING) RECIPE - (4/5)

Thai Ginger Chicken Stir-Fry (Gai Pad Khing) Recipe - (4/5) image

Provided by janicecraig

Number Of Ingredients 11

Ingredients

2 tablespoons fish sauce
1 tablespoon oyster sauce (see Recipe Notes)
1 teaspoon sugar
2 tablespoons grapeseed, canola, or other high-heat oil
8 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces (about 1/4-inch thick)
2 cloves garlic, minced
2 green onions, ends trimmed, cut crosswise into 1-inch pieces
1 cup thinly sliced red bell pepper (from about 1 small pepper)
1/2 cup thinly sliced onion (from about 1/2 small onion)
2 tablespoons fresh ginger, cut into matchstick-size pieces
Cooked white rice or brown rice, for serving

Steps:

In a small bowl, mix together the fish sauce, oyster sauce, and sugar. Keep near the stove, along with the chicken and vegetables. Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, undisturbed, for about 1 minute. Add garlic, stir, and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger, and sauce. Stir-fry for 2 to 3 minutes, until the chicken is cooked through and the bell peppers and onions are crisp-tender. Serve immediately, with plain white or brown rice.

THAI GINGER CHICKEN SALAD

Thai Ginger Chicken Salad image

Categories Salad Chicken Ginger Herb Wheat/Gluten-Free Dinner Lunch Healthy Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

2 Thai chiles, sliced
1/2 cup fresh lime juice
1/2 cup gluten-free fish sauce (such as Thai Kitchen brand)
1/4 cup sugar
2 teaspoons plus 1 tablespoon chopped peeled fresh ginger
1/2 garlic clove, chopped
12 ounces rice stick noodles (maifun)
2 tablespoons (or more) vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1/2" cubes
2 tablespoons finely chopped shallot
1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
2 cups (loosely packed) cilantro, coarsely chopped, divided
1 cup (loosely packed) mint leaves, coarsely chopped, divided
1 cup (loosely packed) basil leaves, coarsely chopped, divided
Large butter lettuce leaves
Ingredient info: Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.

Steps:

Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.
Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.
Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoons ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.
Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.

THAI GINGER CHICKEN (GAI PAD KING)

Thai Ginger Chicken (Gai Pad King) image

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

THAI GINGER CHICKEN

THAI GINGER CHICKEN image

Categories Chicken Vegetable Sauté Stir-Fry Wheat/Gluten-Free Carrot

Yield 8 bowls

Number Of Ingredients 12

Ingredients

6 tablespoon(s) fish sauce
6 tablespoon(s) hoisin sauce
1/4 cup(s) sugar
1/4 cup(s) honey
1/2 cup(s) avacodo oil
2 pound(s) chicken breasts
6 cloves of garlic minced
4 stalk(s) celery
3 carrots peeled and sliced
2 bell peppers (of any 2 colors)
1 1/2 cup(s) sliced onion
1/2 cup(s) grated ginger, (I like it really gingery)

Steps:

In a small bowl, mix together the fish sauce, sugar, and honey. Keep near the stove along with the chicken and vegetables. Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and let sear, undisturbed, for about 1 minute. Add garlic, stir and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the bell pepper, onions, ginger and sauce. Stir-fry for 2-3 minutes, until the chicken is cooked through and the bell peppers and onions are tender-crisp. Serve immediately, with plain white or brown rice.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling during the cooking process.
Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If possible, try to use organic or locally-sourced ingredients.
Don't Overcook the Chicken: Chicken is a delicate meat, so it's important not to overcook it. Cook the chicken until it is just cooked through, but still juicy.
Use a Good Quality Ginger: Ginger is a key ingredient in this dish, so it's important to use a good quality ginger. Look for ginger that is fresh and has a pungent smell.
Adjust the Spice Level: This recipe is mildly spicy, but you can adjust the spice level to your liking. If you like spicy food, add more chili peppers or chili paste. If you don't like spicy food, omit the chili peppers or use a milder chili paste.

Conclusion:

This Thai ginger chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the ginger sauce is packed with flavor. Serve this dish with rice or noodles, and enjoy!

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