Thai Ginger Chicken Stir Fry Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
241 kcal
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Course
Main Course
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Cuisine
Asian
Thai Ginger Chicken Stir Fry Recipe
Description
The Thai Ginger Chicken Stir Fry Recipe highlights thinly sliced chicken breast quickly cooked in peanut oil until lightly browned. Large chunks of yellow onion and matchstick ginger slices provide texture and a spicy warmth. The sauce, made from oyster sauce, fish sauce, soy sauce, and sugar, is poured in and boiled down to a thick glaze that envelops the ingredients. Garlic and scallions added late in cooking add fresh aromatic notes and depth. The cooking technique results in tender chicken with caramelized edges and a fragrant, balanced sauce.
Serve this stir fry hot over jasmine rice to soak up the vibrant sauce. It works well as a standalone meal or accompanied by simple vegetable sides to complement its bold flavors. The combination of salty, sweet, and piquant elements makes it versatile for weekday dinners.
Leftovers keep well refrigerated for 3 to 4 days in an airtight container. For best texture on reheating, warming it in a skillet rather than microwave helps maintain the freshness of the vegetables and chicken. Although freezing is possible, note the texture of the onions and ginger may soften after thawing.
Ingredients
For the Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon regular soy sauce or dark soy sauce
- 1 tablespoon sugar
For the Stir Fry
- 2 1/2 cups chicken breast about 2 large chicken breasts, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon peanut oil or vegetable oil
- 3/4 cup ginger thinly sliced, matchstick style
- 3 cups yellow onion large chunks
- 3 tablespoons garlic about 7-9 cloves, chopped cloves
- 1 cup scallions about 3-4, sliced
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
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in a skillet over medium heat to best preserve texture instead of microwaving.
- Freezing is possible but may affect the texture of vegetables when thawed; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 241kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 60mg | 20% |
| Sodium | 1447mg | 60% |
| Potassium | 733mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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