Thai Ginger Chicken Stir-Fry (Gai Pad Khing)

The key points to remember: Cut all your ingredients in uniform, bite-size pieces; have the meat, vegetables, and sauce prepped and within easy reach once you start cooking; and cook over high heat and give the chicken some time to brown when you initially put it in the pan.

Photo by Janice C.
Adapted from thekitchn.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from thekitchn.com

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

Directions

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.

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