How do I store and reheat Thai Ginger Chicken leftovers?

To store, place cooled Thai Ginger Chicken in an airtight container and refrigerate for up to three days. For reheating, use a skillet over medium heat to warm it gently and preserve the texture of the vegetables and chicken. Avoid microwaving if possible, as it can make the chicken rubbery and the vegetables soggy.

Is Thai Ginger Chicken gluten-free?

Thai Ginger Chicken can be made gluten-free with a few adjustments. Use gluten-free soy sauce or tamari instead of regular soy sauce and ensure your oyster sauce and fish sauce are labeled gluten-free. Serve the stir-fry with plain jasmine rice or gluten-free noodles to complete the meal safely.

Can I make Thai Ginger Chicken spicy?

Yes, Thai Ginger Chicken can easily be customized to your heat preference. The traditional recipe uses Thai red chili paste for a subtle warmth, but you can increase the amount or add fresh Thai bird’s eye chilies for an extra fiery touch. For a milder version, reduce or omit the chili paste altogether and let the ginger’s natural spice shine.

What type of ginger should I use for Thai Ginger Chicken?

Always use fresh ginger for the most authentic flavor. Young ginger, if available, is ideal because it’s tender, less fibrous, and has a milder heat compared to mature ginger. Peel it carefully and cut it into thin matchsticks to release its aromatic oils into the stir-fry. Powdered ginger or ginger paste doesn’t deliver the same bright, zesty kick and should be avoided.

Thai Ginger Chicken: The Most Delicious Stir-Fry You Must Try

Description

This Thai Ginger Chicken stir-fry is a quick and flavorful dish featuring tender chicken strips, fresh vegetables, and a punch of ginger, all coated in a savory sauce. Perfect for a weeknight dinner served over fluffy jasmine rice.

Ingredients

Scale

3 ½ cups water
1 ½ cups uncooked jasmine rice
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into thin strips
3 cloves garlic, minced
4 green onions, cut into 2-inch pieces
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
½ cup fresh ginger, cut into matchsticks
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ teaspoon Thai red chili paste, or to taste
2 tablespoons chicken broth
Salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves, for garnish

Instructions

Bring water and jasmine rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, about 20 to 25 minutes.
Heat a wok or large skillet over medium-high heat. Add vegetable oil, then sauté chicken and garlic for 2 minutes.
Add green onions, bell pepper, mushrooms, ginger, fish sauce, oyster sauce, and sugar. Stir-fry until chicken is no longer pink and vegetables are almost tender, about 3 minutes.
In a small bowl, whisk Thai red chili paste into chicken broth until dissolved. Pour this mixture into the wok.
Season with salt and black pepper to taste. Stir well and cook for an additional 1-2 minutes to heat through.
Garnish with fresh cilantro leaves and serve hot over the prepared jasmine rice.

Notes

For extra heat, increase the amount of Thai red chili paste.
Use boneless chicken thighs for a juicier alternative.
Vegetarians can substitute chicken with tofu and use soy sauce instead of fish sauce.

Nutrition

Serving Size: 1 plate (with rice)
Calories: 380
Sugar: 6g
Sodium: 820mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 26g
Cholesterol: 55mg

Keywords: Thai Ginger Chicken, stir fry, chicken stir fry, Thai recipes, ginger chicken recipe