Thai Ginger Chicken Stir-Fry

Stir Fry. Tony Robins / Getty Images
    27 mins
Ratings
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. I find 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. Give it a go and see how good homemade stir-fry can be! ENJOY!

What You'll Need

  • 6 boneless chicken thighs OR 2 boneless chicken breasts, chopped into bite-size pieces
  • 1/4 cup diced purple onion
  • 2 Tbsp. minced or grated ginger
  • 1 red chili, minced, OR chili flakes, to taste
  • 2 Tbsp. vegetable oil
  • 1 tsp. cornstarch
  • Vegetables: (Feel free to substitute)
  • 1 small head broccoli, chopped
  • 1 cup snow peas
  • 6-8 mushrooms, sliced
  • 1 small red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 cup cabbage chopped
  • 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
  • 2 Tbsp. brown sugar

How to Make It

  1. Combine all STIR-FRY 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 snowpeas plus a few Tbsp. stir-fry sauce. Stir-fry 1-2 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 and ENJOY!
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. I've had good results with Asian Family Hoisin Sauce and Lee Kum Kee Hoisin Sauce.