Thai Chicken and Ginger Stir-fry | Marion's Kitchen (2024)

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Thai Chicken & Ginger Stir-fry

Ingredients

Steps

• 

  Combine the marinade ingredients with the chicken.

• 

  Combine the ingredients for the stir-fry sauce.

• 

  Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, onion and ginger and stir-fry for half a minute. Add the chicken and stir-fry until almost cooked.

• 

  Add the mushrooms and stir-fry for another half a minute. Then add the stir-fry sauce you made earlier. Stir-fry until just combined and the chicken is cooked. Toss through the spring onions. Then remove from heat and serve with steamed rice.

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  Notes:

  – Young ginger has very pale, thin skin and is milder than regular or old ginger (which has the light brown skin. If using regular ginger, use half this amount.

  – If fresh wood ear mushrooms are not available, you can use dried wood ear mushrooms. Soak them in hot water for 20 minutes or until tender.

30-minute mealsChickenRestaurant classicsStir-friesThai cuisineWok Recipes

400g (14 oz) chicken thighs, thinly sliced

2 tbsp vegetable oil

5 garlic cloves, roughly chopped

1 onion, sliced

5cm piece (about 40g/1.4 oz) young ginger*, finely sliced

150g (5 oz) fresh wood ear mushrooms*, sliced

2 spring onions (scallions), cut into batons

steamed rice to serve

Marinade:

1 tsp sweet dark soy sauce

½ tsp white pepper

Stir-fry sauce:

2 tbsp oyster sauce

2 ½ tsp fish sauce

1 tsp sugar