Thai Chicken with Ginger and Mushrooms Gai King
Experience the vibrant flavors of Thailand with this quick and satisfying recipe for Thai Chicken with Ginger and Mushrooms (Gai King). Featuring juicy slices of chicken breast stir-fried with aromatic julienned ginger, tender white mushrooms, and crisp yellow onions, this dish strikes the perfect balance between savory and slightly sweet. A rich and umami-packed sauce made from soy sauce, oyster sauce, and fish sauce coats every bite, while a garnish of fresh green onions and optional red chili adds a pop of freshness and spice. Ready in just 25 minutes, this easy recipe is perfect for busy weeknights and pairs beautifully with fragrant jasmine rice. Elevate your dinner game with this wholesome and flavorful Thai classic!
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Recipe Information
Ingredients
- 500 grams Chicken breast, thinly sliced
- 50 grams Fresh ginger, julienned
- 150 grams White mushrooms, sliced
- 1 medium Yellow onion, thinly sliced
- 2 stalks Green onions, chopped into 2-inch pieces
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- 0.25 teaspoons White pepper (optional)
- 3 tablespoons Water or chicken stock
- 1 piece Red chili, sliced (optional, for garnish)
- 4 servings Jasmine rice (for serving)
Instructions
Prepare all the ingredients by slicing the chicken, julienning the ginger, and chopping the vegetables as indicated in the ingredients list.
Heat a wok or large skillet over medium-high heat and add the vegetable oil.
Add the minced garlic to the hot oil and stir-fry until fragrant, about 30 seconds.
Add the sliced chicken to the wok and stir-fry for 2-3 minutes, or until the chicken is no longer pink on the outside.
Add the julienned ginger, sliced yellow onion, and sliced mushrooms to the wok. Stir-fry for another 2-3 minutes until the vegetables begin to soften.
In a small bowl, combine soy sauce, oyster sauce, fish sauce, sugar, white pepper (optional), and water or chicken stock. Stir to mix well, then pour the sauce mixture over the chicken and vegetables in the wok.
Toss everything in the wok to coat evenly with the sauce. Continue stir-frying for another 2-3 minutes, or until the chicken is fully cooked and the vegetables are tender but still crisp.
Add the chopped green onions and stir quickly to combine. Remove the wok from heat.
Transfer the Thai Chicken with Ginger and Mushrooms to a serving plate or bowl. Garnish with sliced red chili if desired.
Serve immediately with steamed jasmine rice and enjoy!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.6 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
