Thai Ginger Chicken Stir-Fry (Gai Pad Khing)

Why You’ll Love This Recipe

• Big ginger aroma without heavy heat—comforting, bright, and balanced.
• Weeknight-fast: under 40 minutes with simple pantry-friendly sauce.
• Tender chicken, snappy wood ear mushrooms, and silky onions for great texture contrast.
• Light, glossy soy–oyster sauce that clings beautifully without greasiness.

Grocery List

• Produce: Fresh ginger, onion, scallions, garlic, optional mild red chili, fresh cilantro (optional garnish)
• Dairy: None
• Pantry: Boneless skinless chicken thighs; dried wood ear mushrooms; light soy sauce; oyster sauce; fish sauce; chicken stock; cornstarch; sugar; neutral oil; dark soy sauce (optional); jasmine rice

Full Ingredients

Chicken and Marinade

• 1 lb (450 g) boneless, skinless chicken thighs, sliced into 1/4-inch (6 mm) strips
• 1 tbsp light soy sauce
• 1 tsp fish sauce (or extra 1 tsp light soy for a milder, non-fishy option)
• 1 tsp cornstarch
• 1/2 tsp sugar
• 1 tsp neutral oil
• 1/8 tsp ground white pepper

Stir-Fry Sauce

• 1/3 cup (80 ml) low-sodium chicken stock
• 1 1/2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp fish sauce
• 1 1/2 tsp sugar
• 1/2 tsp dark soy sauce (optional, for color)
• 1 tsp cornstarch mixed with 1 tbsp water

Vegetables and Aromatics

• 0.5 oz (15 g) dried wood ear mushrooms, soaked 20 minutes in very hot water, drained, and sliced
• 3 oz (85 g) fresh ginger, peeled and cut into fine matchsticks (about 1 cup loosely packed)
• 3 garlic cloves, thinly sliced
• 1 medium yellow or white onion (about 8 oz/225 g), sliced pole-to-pole 1/4 inch (6 mm)
• 6 scallions, whites and greens separated, cut into 1-inch (2.5 cm) lengths
• 1 mild red chili, seeded and slivered (optional, for color rather than heat)

For Cooking and Serving

• 2 tbsp neutral high-heat oil (peanut, canola, or rice bran), divided
• Fresh cilantro leaves, for garnish (optional)
• Steamed jasmine rice, to serve

Step-by-Step Instructions

Step 1: Soak wood ear and prep vegetables

Cover the dried wood ear mushrooms with very hot water (about 140°F/60°C) and soak for 20 minutes until plump and tender. Drain, rinse, trim any tough centers, and slice into bite-size pieces. Meanwhile, julienne the ginger, slice the onion and garlic, and cut the scallions (keep whites separate from greens).

Step 2: Slice and marinate the chicken

Slice the chicken into 1/4-inch strips against the grain. In a bowl, combine light soy sauce, fish sauce, cornstarch, sugar, oil, and white pepper. Add the chicken and toss to coat. Marinate for 10 minutes while you finish prepping. This quick marinade seasons the meat and helps lock in moisture.

Step 3: Mix the stir-fry sauce

In a small bowl, whisk the chicken stock, oyster sauce, light soy, fish sauce, sugar, and optional dark soy. In a separate cup, stir the cornstarch with water to make a smooth slurry. Keep both near the stove. You will add the slurry at the end to create a light, glossy coating.

Step 4: Preheat the wok or skillet

Place a carbon steel wok or large 12-inch skillet over high heat for 2–3 minutes until very hot. If you have an infrared thermometer, aim for a surface temperature of roughly 400–450°F (204–232°C). Add 1 tbsp oil and swirl to coat; the oil should shimmer and just begin to smoke.

Step 5: Sear the chicken

Add the marinated chicken in a single layer. Let it sear undisturbed for 2–3 minutes until lightly browned. Stir-fry for another 1–2 minutes until just cooked through and the thickest piece reaches 165°F (74°C). Transfer the chicken to a clean plate. Do not wipe the wok.

Step 6: Stir-fry aromatics and vegetables

Add the remaining 1 tbsp oil. Add the ginger and stir-fry for 30 seconds until fragrant. Add the garlic and optional mild chili; cook 15 seconds. Add the onion and stir-fry 60–90 seconds until just turning translucent but still crisp. Add the wood ear mushrooms and scallion whites; stir-fry 60 seconds more. Keep the heat high and the food moving.

Step 7: Sauce and finish

Return the chicken and any juices to the wok. Pour in the pre-mixed sauce and bring to a simmer. Stir the cornstarch slurry again and drizzle it in while tossing constantly; cook 45–60 seconds until the sauce turns glossy and lightly coats everything. If it gets too thick, splash in a tablespoon of stock or water. Remove from heat and fold in the scallion greens. Taste and adjust saltiness with a few drops of light soy or fish sauce if needed. Serve immediately over hot jasmine rice.

Pro Tips

• Prep completely before you heat the pan; stir-frying is fast.
• High heat is key. A hot pan gives you sear without overcooking. Work in batches if your pan is crowded.
• Julienne the ginger thinly so it perfumes the dish without overpowering each bite.
• Do not over-thicken the sauce. It should lightly glaze, not clump; add slurry gradually.
• Wood ear mushrooms add crunch. If using fresh wood ear, skip soaking and stir-fry directly.

Variations

• Turkey or pork: Swap in thinly sliced turkey tenderloin or pork loin and follow the same timing.
• Vegetarian: Use extra-firm tofu (pressed, then sliced) and vegetable stock; replace fish and oyster sauces with mushroom stir-fry sauce or vegetarian oyster sauce.
• Veg boost: Add 1 cup snap peas or sliced bell pepper with the onions for extra color and crunch.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to re-gloss the sauce. You can marinate the chicken up to 12 hours ahead and store soaked, sliced wood ear mushrooms refrigerated for up to 3 days. The sauce (without slurry) can be mixed 3 days ahead; whisk in the slurry at cooking time.

Nutrition (per serving)

Approximate: 320 calories; 28 g protein; 13 g fat; 18 g carbohydrates; 2 g fiber; 950 mg sodium. Nutrition will vary based on oil retained and exact sauces used.