Embark on a culinary adventure with this Thai Ginger Chicken Stir-Fry (Gai Pad Khing Kap Phak), a dish that brings the vibrant flavours of Thailand right to your kitchen.
This recipe is a harmonious blend of tender chicken breast, aromatic ginger, and fiery chilies, complemented by the sweetness of palm sugar and the earthy notes of turmeric. The addition of hoisin sauce and lemongrass infuses the dish with a depth of flavour that will tantalise your taste buds. Whether you’re a seasoned cook or a kitchen novice, this easy-to-follow recipe will help you create a restaurant-quality meal at home.
What makes this Thai Ginger Chicken Stir-Fry truly special is its versatility and the way it celebrates fresh, wholesome ingredients. The combination of mushrooms, green onions, and capsicum not only adds vibrant colours but also boosts the nutritional value of the dish. Served over a bed of steaming rice, this stir-fry is perfect for a quick weeknight dinner or a special weekend treat. With each bite, you’ll experience the perfect balance of sweet, spicy, and savoury flavours that are characteristic of Thai cuisine. Enjoy this delightful dish and let it transport you to the bustling markets of Thailand.
Ingredients
- 500 gram chicken breast (sliced into thin strips or chunks)
- 30 gram ginger (minced)
- 2 chilies (sliced)
- 200 gram mushrooms
- 1 teaspoon turmeric powder
- 2 tablespoons palm sugar
- 1 tablespoon hoisin sauce
- 2 green onions (sliced)
- 1 capsicum (sliced)
- 1 small onion (sliced)
- 1 stick lemongrass (finely chopped)
- 1 tablespoon cornflour (mixed with 2 tablespoon water to create a slurry)
- 2 tablespoon vegetable oil (for frying)
- salt and pepper (to taste)
Instructions
- In a bowl, combine the chicken strips with turmeric, minced ginger, minced garlic, and a pinch of salt and pepper. Mix well and let it marinate for at least 30 minutes.
- Slice the mushrooms, chilies, onions, green onions, and capsicum. Finely chop the lemongrass.
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken strips and stir-fry until they are cooked through and slightly browned. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining tablespoon of vegetable oil. Add the mushrooms, chilies, capsicum, onions, green onions, and chopped lemongrass. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- Return the cooked chicken to the pan. Add the palm sugar and hoisin sauce, stirring well to combine and coat the chicken and vegetables evenly. Pour in the cornflour slurry and stir well until the sauce thickens slightly.
- Taste and adjust the seasoning with salt and pepper if needed. Serve hot over cooked rice.
Nutritional Information
- Per serving
- Energy: 345 kcal / 1442 kJ
- Fat: 12.1 g
- Protein: 43.8 g
- Carbs: 17.5 g
