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Thai ginger chicken stir fry on a plate.

Easy Thai Chicken and Ginger Stir-Fry (Gai Pad Khing)

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5 from 1 review

  • Author: Suwanee
  • Total Time: 25 minutes
  • Diet: Low Fat


This easy Thai Chicken and Ginger Stir-fry (Gai Pad Khing) is a tasty chicken stir-fry recipe you can whip up in 25 minutes! It's one of the healthy recipes in Thai cuisine, and its flavors are light with a velvety umami taste from the delicious stir fry sauce. 


  • 2 tablespoons oil
  • 4 ounces fresh ginger, sliced long like match sticks
  • 1 cup sweet onion, sliced long and thin
  • 2 tablespoons garlic, minced, not too small 
  • 1 pound chicken, sliced thin and long- 2-inch pieces
  • 1 cup carrot, thinly sliced like carrot chips
  • 1 cup mushrooms, sliced thin and long-2-3 inch pieces
  • 2 stalks green onions, cut 2-3 inch pieces

The sauce

  • 3 tablespoons oyster sauce
  • 2 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1/2 teaspoon ground white pepper. Add more as needed


  1. In a small bowl, make the stir-fry sauce by mixing oyster sauce, soy sauce, sugar, white pepper, and sesame oil. Set aside
  2. Heat oil in large pan like a wok or large skillet on medium-high heat. Once hot, add the onion, garlic, and ginger to the hot wok and fry for 1 minute or until the onion turns golden brown. Be careful not to let to garlic gets browned. 
  3. Add the chicken and cook for 3-4 minutes. If the chicken sticks to the pan, add a little water to loosen up the pan. Use chicken broth or stock if you have any for extra flavors!
  4. Add the carrot and mushrooms and cook until tender for about 2 minutes. 
  5. Add the tasty sauce to the pan, stir, and cook for 1-2 minutes.
  6. Last, add the green onions, stir, and cook for another minute or until the green onion wilt slightly. Taste and add more fish sauce, soy sauce, white pepper, or sugar here as needed! Done! Serve with cooked jasmine rice. Enjoy!

Garnishing options. Garnish your Gai Pad King with white pepper, a dash of lime juice for extra zing, green onions, and thinly sliced red bell pepper for a pop of color! 

For added heat. Add chili flakes or sliced Thai red pepper.


  • Wood ear mushrooms are traditionally used in this Thai recipe. I used Shiitake mushrooms with mine and loved it. Here are my mushroom suggestions. Black mushrooms (sold in cans at Asian markets), Portobello-sliced long and thin, button mushrooms, King trumpets, and oyster mushrooms all work great. If you have morrel mushrooms, go fancy and use that! (:
  • Fresh shiitake mushrooms are great options. Or you can use dried mushrooms too, but they must be rehydrated to life with water first. 
  • Use dehydrated Shiitake mushrooms but soak in warm water for 10-15 minutes or until the mushrooms are tender again. Slice into bite-size pieces for cooking. 
  • Use any mushrooms available to you. I love finding mushrooms from my local farmers' markets and using them in my stir-fries. It's a great way to eat locally and seasonally too.

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  • Prep Time: 15
  • Cook Time: 10
  • Category: Easy recipes, chicken recipes, healthy recipes
  • Method: stir-fries
  • Cuisine: Thai