Thai Ginger Chicken
Experience the vibrant flavors of Thailand with this quick and savory Thai Ginger Chicken recipe! Bursting with the aromatic zing of fresh ginger, tender chicken breast, and colorful vegetables like carrots, bell peppers, and onions, this dish is a perfect balance of sweet, salty, and umami. The lightly spiced sauce, made with soy sauce, oyster sauce, fish sauce, and a touch of brown sugar, coats every bite with irresistible flavor, while the hint of white pepper and fresh green onions add a finishing kick. Ready in just 30 minutes, this easy stir-fry is perfect for weeknight dinners and pairs beautifully with steamed jasmine rice or noodles. Master the art of Thai home cooking with this one-pan wonder that's packed with nutrition, taste, and an authentic touch!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 50 grams fresh ginger
- 3 cloves garlic
- 1 medium onion
- 1 medium carrot
- 1 medium bell pepper
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 50 milliliters water
- 2 stalks green onions
- 0.25 teaspoons white pepper
Instructions
Thinly slice the chicken breast into bite-sized pieces and set aside.
Peel and julienne the fresh ginger into thin strips. Mince the garlic. Thinly slice the onion, carrot, and bell pepper. Chop the green onions into 2-inch lengths.
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, brown sugar, and water. Stir until the sugar is dissolved and set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger to the hot oil. Stir-fry for 1-2 minutes until fragrant.
Add the sliced chicken to the skillet. Cook, stirring frequently, for about 5 minutes or until the chicken is no longer pink.
Add the onion, carrot, and bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.
Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly.
Sprinkle in the white pepper and toss in the chopped green onions. Stir-fry for an additional 1-2 minutes.
Remove the skillet from heat and transfer the Thai Ginger Chicken to a serving dish.
Serve hot with steamed jasmine rice or noodles for a complete meal.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 634 mg | 13% | |
*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.
