Thai Ginger Chicken Stir Fry Recipe

A bowl with Thai Ginger Chicken Stir Fry.

4.37 from 44 votes

Experience a taste of Thailand at home with our Thai Ginger Chicken Stir Fry. This dish is ready in just 30 minutes! It features delicious chicken, sharp onions, and invigorating ginger, all in a tantalizing sauce.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Asian

Diet: Dairy Free

Servings: servings

Calories: 241kcal

Author: Linda

Equipment

Flat Bottom Wok

Ingredients

For the Sauce

3 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon regular or dark soy sauce
1 tablespoon sugar

For the Stir Fry

2 1/2 cups thinly sliced chicken breast about 2 large chicken breasts
1 tablespoon fish sauce
1 tablespoon peanut or vegetable oil
3/4 cup thinly sliced ginger matchsticks
3 cups large chunks of yellow onion
3 tablespoons chopped garlic cloves about 7-9 cloves
1 cup sliced scallions about 3-4

Instructions

Whisk the sauce ingredients together in a small bowl. Toss the chicken breast with 1 tablespoon of fish sauce.
Heat a wok over high heat for 5 minutes. Swirl in one tablespoon of oil. Once the oil is shimmering, add the chicken pieces. Cook, stirring occasionally, until the pieces are all separated and lightly browned, about 2 minutes.
Add the onion and stir-fry for another 2 minutes until golden. Then, transfer the scallions, ginger, and garlic to the pan. Stir-fry for 60 seconds, until the garlic begins to brown.
Stir the sauce and pour it into the pan. Let it bubble up and boil until thick, about 60-90 seconds.
Serve with jasmine rice.

Notes

Storage Info:

Store Thai Ginger Chicken Stir Fry in an airtight container in the refrigerator; it will stay good for up to 3-4 days. Freezing is possible, but the texture of the vegetables may change upon thawing. To reheat, warm it in a skillet over medium heat until heated through, which helps preserve the texture better than microwaving. If frozen, thaw in the fridge overnight before reheating.

Nutrition