Gai Pad Khing (Thai Stir-Fried Chicken with Ginger)
Chicken stir fried with plenty of fresh ginger, mushrooms and garlic in a savoury Thai sauce, ready in 20 minutes.
Made with Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £3.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice, then cook it with 400 ml of water in a covered pan: bring to the boil, cover, and simmer on low for 10 minutes. Turn off the heat and leave covered for 10 minutes.
20 min - 2
Mix the tamari, fish sauce, sugar, cornflour and 3 tbsp of water in a small bowl. Toss the chicken in half of it.
- 3
Heat 1 tbsp of oil in a wok over a high heat until smoking. Stir fry the chicken for 4 minutes until browned and cooked through. Tip onto a plate.
4 min - 4
Add the remaining oil. Stir fry the fresh ginger matchsticks for 30 seconds, then add your ready made ginger and garlic paste (see the base recipe) and the mushrooms. Cook for 3 minutes.
3 min 30 s - 5
Add the onion, pepper and chillies and stir fry for 2 minutes until just tender but still crunchy.
2 min - 6
Return the chicken, pour in the rest of the sauce and toss for 1 minute until glossy. Add the spring onions. Check a thick piece of chicken is white all the way through, then serve over the rice.
1 min
Tips
- Use a hot, dry wok and cook in batches. A crowded pan steams the chicken instead of browning it.
- Cut the ginger into fine matchsticks. Thick pieces taste harsh, while fine ones soften and turn sweet.
- Dried wood ear or fresh shiitake are traditional in this dish, but ordinary mushrooms work too.
- Cool leftover rice quickly, within 1 hour, and use it within 1 day.
Storing and freezing
Keeps for 2 days in the fridge, cooled within 1 to 2 hours. Reheat until steaming hot all the way through. Reheat rice only once.
Questions
Is Thai fish sauce gluten free?
Most are, as they are made from fish and salt, but check the label because some brands add wheat or soy. Use a bottle marked gluten free if you are coeliac.
Can I use chicken breast?
Yes. Slice it thinly and stir fry for 3 minutes. Thigh is juicier and forgives a little overcooking.
How can I make it vegan?
Swap the chicken for firm tofu, pressed and fried until golden, and use extra tamari instead of fish sauce. Check your tamari is labelled gluten free.
Is it very hot?
No, the heat is gentle. Ginger gives warmth rather than chilli heat. Leave out the red chillies for a mild version.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
