This authentic Thai ginger chicken recipe (gai pad king) comes together in one pan with crisp vegetables, fluffy rice, and a savory stir-fry sauce. Just like takeout, but healthier and way tastier. Ready in 20 minutes!
Tip: If you love quick and easy weeknight meals, you’ll also enjoy this Thai garlic pepper chicken, pad krapow chicken, and gai pad nor mai with bamboo shoots.
What is pad king
Pad king translates to ginger stir-fry. It’s a Thai street food combining fresh ginger slices, protein like chicken or pork, mushrooms, assorted vegetables, and savory seasonings.
More about this recipe
When there’s fresh ginger in the fridge and rice waiting in the pot, this is the dish that hits the pan.
I like making it the old-school way; over charcoal. Garlic and chili go in first, and the aroma hits fast. You smell it, and you just know it’s going to be good. If you’ve ever made pad kra pao pork or basil beef, you know exactly what I mean!
You don’t need many special ingredients for gai pad king. Just slice the chicken thin so it doesn’t dry out, and don’t be shy with the ginger. The sauce is salty, a bit sweet, and has that warm gingery bite that ties it all together.
By the way, ginger does more than add flavor. If someone’s feeling off (upset stomach, cold…), this is the dish that’s made at my home! It’s something delicious that feels like it’s doing something good in your body.
Remember that you can use less ginger if its taste is too strong for you. And definitely add mushrooms if you have them! In Thailand, we use cloud ear mushrooms, the chewy kind that soaks up the delicious sauce.
Ingredient notes
You can get everything you need from your local Asian market or Asian grocery store. For the exact amounts, check out the recipe card at the bottom of this post!
- Chicken – I used skin-on chicken breast, but chicken thighs are great too.
- Ginger – Slice it thin into matchsticks. Use young ginger if you can find it; it’s less fibrous and has a milder, slightly sweet bite. Use leftovers in my ginger tea!
- Cloud ear mushrooms – Also called wood ear mushrooms.
- Chilies – Thai bird’s eye or Jinda chilies for heat. Add to taste.
- Green onions
- Garlic
- Golden mountain sauce – A staple in Thai cuisine, adds umami.
- Soybean paste – Also known as soybean sauce, made from fermented soybeans.
- White pepper
- Oyster sauce
- White sugar
How to make Thai ginger chicken
Step 1: Heat a pan or wok over medium-high heat and add oil. Toss in the minced garlic and sliced chilies, and stir-fry for about 20 seconds until fragrant—don’t let the garlic burn!
Step 2: Add the sliced chicken and keep stir-frying until it’s almost fully cooked.
Step 3: Add the white sugar, soybean paste, golden mountain sauce, oyster sauce, and a pinch of white pepper. Stir well to coat every piece of chicken in that rich, savory sauce.
Step 4: Add the ginger and mushrooms first. Give everything a good toss and let it cook for a minute, so the flavors come together. Finish by adding the green onions, give it one last stir, and serve hot with jasmine rice.
Storing and reheating tips
- Storing: Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze for up to 3 months.
- Reheating: Reheat in a pan over medium heat with a splash of water or oil, or microwave in short bursts with a bit of moisture to prevent drying out.
Frequently asked questions
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Is ginger chicken healthy?
Yes, ginger chicken is a healthy dish made with lean protein, fresh ginger, and vegetables. It’s low in saturated fat, easy to digest, and ginger offers anti-inflammatory and digestive benefits.
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What does ginger chicken taste like?
Ginger chicken has a savory, slightly sweet flavor with a warm, spicy kick from fresh ginger. The sauce is rich and salty, balanced by the sharp bite of ginger and tender, juicy chicken.
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Is this recipe gluten-free?
Swap the regular soy sauce, oyster sauce, and golden mountain sauce with certified gluten-free versions to make this recipe gluten-free.
More authentic Thai chicken stir-fry recipes
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Authentic Thai Ginger Chicken Recipe (Gai Pad King)
Ingredients
- 2 tablespoons oil
- 2 cloves garlic, minced
- 3 chilies, chopped, add to taste
- 7 oz or 1 cup chicken, thinly sliced, breast or thighs
- 3 tbsp ginger, thinly sliced
- 1/4 cup dried cloud ear mushrooms, soak before using
- 1/2 cup green onions, chopped into 1-inch sized pieces
- 1 tablespoon oyster sauce
- 1/2 tablespoon white sugar
- 1/2 tablespoon soybean paste
- 1/2 teaspoon white pepper
- 1/2 tablespoon golden mountain sauce
Instructions
- Place a pan on medium-high heat and add oil. Stir-fry the minced garlic and sliced chilies in the pan until they become fragrant, about 20 seconds.
- Add the chicken slices to the pan. Continue to stir-fry until the chicken is fully cooked.
- Add white sugar, soybean paste, golden mountain sauce, oyster sauce, and white pepper into the pan. Ensure each piece of chicken is well-coated with the stir-fry sauce.
- Finally, add the ginger, mushrooms, and green onions to the pan. Toss everything together to mix well. Serve hot and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Serve with jasmine rice or noodles.
- Customize with your favorite protein / vegetables.
Thank you for your recipe! I can’t wait to try it! What should I use instead of the Golden Mountain Sauce? I have to be gluten free. Thank you!
Hey! Since it has to be gluten-free, you could try tamari, which is a gluten-free soy sauce. Enjoy!