Ginger Thai Recipe

This Ginger Thai recipe is one of both Mod and my favorite recipes.  It's also one of our favorite dishes to order when going out for Thai.  The sauce is off the hook and the ginger soothes the stomach.

Ginger Thai

Rehabbing the Recipe

Mod was initially not sure about adding a chicken stock as Thai recipes usually do and her gut feeling was right.   She stir-fried the recipe and there was a sauce just from the fluids coming out of the ingredients as they cooked.  We bought an organic/ low-sodium chicken stock just in case but we think it would still take the sodium higher than is necessary.

Other than that we did the usual things we do, such as going for a lower sodium soy sauce, fish sauce, everything you can find.  We also always go for a better oil like canola or olive oil although Thai people almost never use olive oil.  Thai food is, historically a fusion cuisine, influenced largely by Chinese and Indian flavors.  Change is a constant in this cuisine so we don't think we're too far off base.   We also always go for a brown or long grained rice.  You can get a microwave version if you're super busy like us.  It's just as healthy as far as we know.  The credit goes to Mod for figuring all this out even though I am the one posting the recipe.

We went with a portabella mushroom for the aesthetic appeal per my idea although Mod said you won't likely see that in the typical Thai dish.  She agreed after that my instincts served me well.  Use whatever you like and comment on this if you have an opinion.  🙂  As always you can use tofu or fish if you are some kind of vegetarian and let us know what else we could change to make it our Thai recipes healthy.

Mod's Recipe

Thai ginger ingredients

Ingredients:

• 5 oz. ginger, thinly sliced
• 7-8 green onions, cut 1-1.5 inch long
• 8 oz mushrooms, we went with sliced portabella for the aesthetic appeal (shiitake mushroom or champignon mushroom as the other options)
• 5 garlic cloves, crushed and chopped
• 2 medium yellow onions, sliced
• 2 lb. sliced chicken breast
• 4 tablespoon olive or canola oil
• 2 tablespoon oyster sauce
• 2 tablespoon low sodium soy sauce
• 3 tablespoon bean paste
• 1 teaspoon Stevia
• 2-4 Thai chilis (optional, if you like it spicier)
• Cilantro for garnish (optional)
• Ginger slices for garnish (optional)

Instructions:

1.   Heat the oil in a large wok or skillet at high heat.
2.   Add the chopped garlic, right when it turns golden-yellow add ginger strips.
   

   Stir-fried ginger

3.   Stir-fry the ginger, then add the chopped chicken when you are able to smell the aroma from the ginger.  Keep stir-fry the chicken until it is no longer in pink color but yet not cooked through.
   

   Stir-fried ginger chicken

4.   Next, add the yellow onions, bell pepper, and mushroom and keep on keeping on.
5.   In go the green onion
   

   Adding the green onions to the ginger Thai

6.   And then the low sodium soy sauce, oyster sauce, bean paste, and Stevia and keep stir-frying
7.   Serve hot with brown rice and or whatever garnish floats your boat.  🙂

Ginger Thai Healthier Recipe

A printable version of the recipe is below

Thai Ginger Pinterest Image

If you like Ginger Thai, you might also want to gingerly check out some of these recipes we made using ginger.

Thai Ginger Pinterest Image

Tom Ka Gai Khao- Ginger Coconut Rice With Chicken

Homemade Hot Ginger Tea

Thai Sesame Ginger Kale Chips

Low Calorie Thai Basil Ginger Lemonade Energy Drink

The Super Health Benefits of Ginger in a Ginger Matcha Latte with Creatine and GlycoMaize Energy Cocktail

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