Thai Ginger Chicken Stir-Fry

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 07/13/21
Stir Fry
Tony Robins / Getty Images
Prep: 17 mins
Cook: 10 mins
Total: 27 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
689 Calories
37g Fat
35g Carbs
60g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 689
% Daily Value*
Total Fat 37g 48%
Saturated Fat 10g 48%
Cholesterol 285mg 95%
Sodium 1058mg 46%
Total Carbohydrate 35g 13%
Dietary Fiber 7g 26%
Total Sugars 16g
Protein 60g
Vitamin C 246mg 1,229%
Calcium 129mg 10%
Iron 5mg 29%
Potassium 1408mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple yet exquisite stir-fry can be whipped up quickly which makes it great for weeknights, and you can substitute your own choice of vegetables depending on what you have on hand. This is one of the mildest of Thai stir-fries, relying on ginger rather than chiles to add most of the flavor, which means it's great for kids and those with sensitive stomachs.

In Thailand, they would use Thai ginger―"galangal"―which is similar to our ginger but slightly sweeter and less pungent. Regular ginger works just as well and it's easier to come by. The dish can also be made with pork or shrimp instead of chicken.

Ingredients

For the Sauce:

  • 1/3 cup chicken stock

  • 3 tablespoons hoisin sauce

  • 1 teaspoon rice vinegar, or white vinegar

  • 3 teaspoons fish sauce

  • 2 tablespoons sherry, or cooking sherry

  • 2 tablespoons brown sugar

  • 6 boneless chicken thighs,  or breasts, chopped into bite-sized pieces

For the Stir-Fry:

  • 1 teaspoon cornstarch

  • 2 tablespoons vegetable oil

  • 1/4 cup red onion, diced

  • 2 tablespoons ginger, minced or grated

  • 1 red chile, minced, or chile flakes, to taste

  • 1 head broccoli

  • 1 cup snow peas

  • 6 to 8 mushrooms, sliced

  • 1 small red bell pepper, sliced

  • 1/2 yellow bell pepper, sliced

  • 1 cup cabbage, chopped

Steps to Make It

  1. Gather the ingredients.

  2. Combine all sauce ingredients in a cup and stir to dissolve the sugar. Drizzle 3 tablespoons over the chopped chicken and stir. Set chicken in refrigerator to marinate.

  3. Place cornstarch in a cup and add 3 tablespoons of water. Stir until cornstarch dissolves. Set aside.

  4. Heat wok or large frying pan over medium-high heat. Add oil and swirl around, then add onion, ginger, and chile. Stir-fry for 1 minute.

  5. Add marinated chicken and stir-fry until the meat turns evenly opaque, about 2 minutes.

  6. Add the broccoli and snow peas plus a few tablespoons of the sauce. Stir-fry 1 to 2 minutes.

  7. Add mushrooms and bell peppers, plus more stir-fry sauce. Stir fry 1 minute.

  8. Add chopped cabbage, plus the remaining stir-fry sauce. Stir-fry for 1 more minute.

  9. Push ingredients aside to reveal the sauce. Add the cornstarch-water mixture and stir until it thickens, abut 30 seconds to 1 minute, then stir everything together.

  10. Taste test the stir-fry, adding more fish sauce if not salty or flavorful enough. If too salty or sweet for your taste, add a squeeze of lime juice or a touch more vinegar.

  11. Serve with Thai jasmine rice on the side or over noodles.