Thai Chicken and Ginger Stir-fry

A Flavor-Packed Thai Classic with Fresh Ginger and Succulent Chicken — Ready in Just 30 Minutes

Introduction: A Thai Stir-Fry Worth Mastering

If you’ve ever wanted to bring authentic Thai street food into your own kitchen, Thai Chicken and Ginger Stir-fry (known as Gai Pad King) is the perfect dish to start with. It’s a vibrant, satisfying stir-fry loaded with fresh aromatics, bold sauces, and thin strips of juicy chicken, all cooked in a matter of minutes.

This recipe is inspired by the beautifully balanced flavors seen in Marion Grasby recipes chicken stir fry and other beloved dishes from Marion’s Kitchen. Think quick Thai chicken stir fry meets the warmth of ginger chicken recipes, all with a nod to the aromatic complexity of Thai Gai Yang Chicken.

Whether you’re whipping this up for a busy weeknight or serving guests who love Asian flavors, this dish brings restaurant-level taste with minimal effort.

What Makes Thai Chicken and Ginger Stir-Fry So Special?

It’s lightning fast. From prep to plate in 30 minutes or less.
It uses everyday pantry staples — soy sauce, oyster sauce, garlic, and ginger.
Customizable and healthy, perfect with rice, noodles, or even low-carb alternatives.
Incredibly fragrant, thanks to fresh ginger and Thai aromatics.

This is the kind of dish that tastes like you’ve been cooking for hours — but it’s incredibly easy and beginner-friendly, just like many of the best Marion Grasby Pad Thai o Marion Grasby Thai Fried Chicken las recetas.

Thai Chicken and Ginger Stir-fry: Ingredient Guide

🐔 Chicken and Marinade:

500g chicken breast or thigh, thinly sliced against the grain
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
1 tsp sesame oil
Pinch of white pepper

Tip: Marinating ensures the chicken stays juicy and flavorful — a technique often seen in Thai kitchens and in Marion’s Kitchen recipes.

🍜 Stir-fry Sauce:

2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce (adds color and richness)
1 tsp fish sauce (optional but authentic)
1 tbsp water
1/2 tsp palm sugar or brown sugar

🥬 Aromatics & Vegetables:

2 tbsp vegetable oil or peanut oil
4–5 garlic clovespicado
1 red Thai chili, sliced (adjust to taste)
1 medium yellow onion, thinly sliced
1 cup fresh ginger, julienned (about 2–3 inches)
1 cup mushrooms, sliced (shiitake, oyster, or button)
2 spring onions, cut into 1-inch pieces
Fresh coriander, for garnish

Kitchen Equipment You’ll Need

Wok or large frying pan
Cutting board & sharp knife
Mixing bowls
Wooden spoon or spatula
Rice cooker or saucepan (for rice)

Step-by-Step Recipe: Thai Chicken and Ginger Stir-fry

✅ Step 1: Marinate the Chicken

In a medium bowl, combine your sliced chicken with light soy sauce, oyster sauce, cornstarch, sesame oil, and a pinch of white pepper. Mix until the chicken is well coated. Let this rest for at least 10–15 minutes while you prepare the other ingredients.

This short marination time makes a huge difference — it’s a simple trick seen in many Marion Grasby recipes chicken stir fry variations.

✅ Step 2: Prepare the Sauce

In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, fish sauce, water, and sugar. Set this aside — this blend will bring that signature Thai flavor you know and love.

✅ Step 3: Cook the Aromatics

Heat your wok over medium-high heat and add vegetable oil. Once hot, toss in the minced garlic and sliced red chili. Stir for 15–20 seconds until fragrant, then add the onion and stir-fry for another minute.

The oil should smell amazing already — a combination of garlic, chili, and onion is a hallmark of Thai stir-fries.

✅ Step 4: Add the Chicken

Next, add your marinated chicken to the wok. Spread it out into a single layer, let it sear undisturbed for about 30 seconds, then stir-fry continuously for 3–4 minutes until cooked through.

Stir-frying over high heat caramelizes the chicken slightly, just like in Thai Gai Yang Chicken o Marion Grasby Thai Fried Chicken techniques.

✅ Step 5: Add Ginger and Mushrooms

Once the chicken is cooked, toss in the julienned ginger and mushrooms. Stir-fry for 2–3 minutes until the ginger softens slightly and the mushrooms absorb the flavors of the dish.

In Thai cuisine, ginger isn’t just a seasoning — it’s a primary component. The ginger here is meant to be eaten and enjoyed!

✅ Step 6: Add the Stir-fry Sauce

Pour your prepared sauce into the wok and stir everything to combine. Let it cook for another minute or two until the sauce thickens slightly and everything is coated.

✅ Step 7: Finish with Spring Onions and Coriander

Add your chopped spring onions and give the stir-fry a final toss. Turn off the heat and garnish with fresh coriander.

How to Serve Thai Chicken and Ginger Stir-fry

🍚 With Jasmine Rice

A fluffy bed of jasmine rice is the most common and traditional pairing.

🍜 With Thai Stir-Fried Noodles

For a noodle-based version, serve it alongside or over Thai stir-fried noodles with chicken. The sauce soaks into the noodles beautifully.

🥬 Over Cauliflower Rice (Low-Carb Option)

If you’re watching your carbs, this stir-fry works wonderfully over steamed or sautéed cauliflower rice.

Variations & Customizations

📌 Spice Level: Add more chilies or even a spoonful of Thai chili paste (nam prik pao) for an extra kick.
📌 Vegetarian: Replace chicken with tofu, tempeh, or seitan. Use mushroom or soy-based sauces.
📌 Add Crunch: Top with roasted cashews or crushed peanuts.
📌 More Veggies: Add julienned carrots, bok choy, or bell peppers for color and nutrients.

The Secret Star: Ginger

Ginger is the bold, fragrant heart of this dish. It has:

Anti-inflammatory benefits
Digestive support
Unique warmth and depth

Unlike milder versions of ginger chicken in Chinese takeout, this Thai take emphasizes visible, tender-crisp ginger strips as a primary ingredient.

Make It a Thai-Inspired Dinner Night

To build a full Thai-inspired meal, pair this dish with:

Marion Grasby Pad Thai (noodles & peanuts)
Green Papaya Salad (fresh, crunchy, and zesty)
Sticky Rice with Mango (a sweet dessert to balance the heat)
Tom Yum Soup (for a tangy-spicy starter)

Why This Recipe Is a Weeknight Hero

No special tools needed beyond a wok or pan.
Minimal prep time if you slice your ingredients in advance.
Family-friendly: You can control the spice.
Healthy and protein-rich, especially if served with vegetables.

Cooking Tips From Marion Grasby’s Kitchen Philosophy

As one of the most recognized figures in modern Thai-Australian cooking, Marion Grasby emphasizes:

Ingredient layering
Respect for traditional techniques
Quick, everyday recipes that deliver bold flavor

This recipe echoes that same balance — from the quick marination, the use of light and dark soy sauces, to the final toss of spring onion and coriander. For anyone who enjoys Marion Grasby recipes chicken stir fry, this dish is like a comforting, home-cooked cousin to her more advanced dishes like Marion Grasby Thai Fried Chicken.

Storage & Meal Prep Tips

To store:
Place leftovers in an airtight container and refrigerate for up to 3 days.

To reheat:
Reheat in a skillet with a splash of water or microwave until heated through.

For meal prep:

Pre-slice all vegetables and chicken.
Mix sauces in a jar ahead of time.
Store cooked rice separately.

This makes a perfect lunchbox meal o meal-prep dinner, especially for those following high-protein or low-carb diets.

Preguntas Frecuentes

❓Can I use frozen ginger?

Yes! Just peel, freeze, and grate or slice as needed. The flavor remains fresh and pungent.

❓Is this dish spicy?

Only mildly so. The chili is optional. For a no-heat version, omit the chili and go heavy on the ginger for a different type of “heat.”

❓Can I substitute chicken with seafood?

Absolutely. Shrimp or squid works well in this stir-fry, though cooking times will be shorter.

❓How can I make it saucier?

Double the sauce quantities and add an extra splash of water or chicken broth for more gravy-like consistency.

Final Thoughts: Ginger Chicken the Thai Way

Thai Chicken and Ginger Stir-fry is more than a quick dinner — it’s a bold, comforting, healthful dish that reflects the soul of Thai home cooking. Every bite brings together the sweetness of onions, the umami of oyster sauce, the zing of ginger, and the tender chicken, just like you’d find in recipes from Marion’s Kitchen or Thai street food stalls.

Once you try this dish, you’ll find yourself reaching for it again and again — weeknight after weeknight.