Thai Ginger Chicken Stir-Fry

Stir Fry. Tony Robins / Getty Images
  • 27 mins
  • Prep: 17 mins,
  • Cook: 10 mins
  • Yield: SERVES 3-4
Ratings (12)

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 chilies 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.

What You'll Need

  • 6 chicken (thighs boneless or 2 boneless chicken breasts, chopped into bite-size pieces)
  • 1/4 cup onion (purple diced)
  • 2 tbsp. ginger (minced or grated)
  • 1 chili (red minced, or chili flakes, to taste)
  • 2 tbsp. vegetable oil
  • 1 tsp. cornstarch
  • For the Vegetables:
  • 1 broccoli (head, small chopped)
  • 1 cup snow peas
  • 6-8 mushrooms (sliced)
  • 1 bell pepper (small red, sliced)
  • 1/2 bell pepper (yellow, sliced)
  • 1 cup cabbage (chopped)
  • For the Stir-Fry Sauce:
  • 1/3 cup chicken stock
  • 3 tbsp. hoisin sauce
  • 1 tsp. rice vinegar (or white vinegar)
  • 3 tsp. fish sauce
  • 2 tbsp. sherry (or cooking sherry)

How to Make It

  1. Combine all sauce ingredients in a cup and stir to dissolve sugar. Drizzle 3 tbsp. over chopped chicken and stir. Set chicken in refrigerator to marinate while you chop up the vegetables.
  2. Place cornstarch in a cup and add 3 tbsp. water. Stir until cornstarch dissolves. Set aside.
  3. Heat wok or large frying pan over medium-high heat. Add oil and swirl around, then add onion, ginger, and chili. Stir-fry 1 minute.
  1. Add marinated chicken and stir-fry until chicken turns evenly opaque (2 minutes).
  2. Add broccoli and snow peas plus a few tbsp. stir-fry sauce. Stir-fry 1 to 2 minutes.
  3. Add mushrooms and bell pepper (2 colors) plus more stir-fry sauce. Stir-fry 1 minute.
  4. Add chopped cabbage plus remaining stir-fry sauce. Stir-fry 1 more minute.
  5. Push ingredients aside to reveal the sauce. Add the cornstarch/water mixture and stir until it thickens (30 seconds to 1 minute), then stir everything together.
  6. 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. Serve with Thai jasmine rice on the side or over noodles.

Hoisin Sauce Tip: Through years of experience, I have discovered not all hoisin sauces are created the same way and therefore vary greatly in taste. If you've managed to find Thai hoisin sauce, note that it tends to be sweeter, so you may want to cut back on the sugar in this recipe.

Nutritional Guidelines (per serving)
Calories 2012
Total Fat 114 g
Saturated Fat 30 g
Unsaturated Fat 47 g
Cholesterol 628 mg
Sodium 1,895 mg
Carbohydrates 32 g
Dietary Fiber 11 g
Protein 208 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)