Gai Pad Khing (ไก่ผัดขิง) – Chicken with Ginger and Mushrooms

Gai pad khing is one of the mild wok dishes in Thailand. Fresh ginger in fine strips defines the flavor, with chicken, onion, scallion and wood ear mushrooms. The sauce of oyster sauce, soy sauce and fish sauce stays short and glossy. Many street kitchens stir in a spoonful of fermented soybean paste, which gives the dish a salty depth.

By Laura Chen · November 4, 2026

35 Mintotal

4servings

460kcal

ThaiCuisine ›

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Use young ginger with thin skin if you can get it. It tastes juicy and less hot, and you can use up to 80 g of it. Cut older ginger thinner and use a little less. Chicken thighs stay juicier than breast in a hot wok. Soak the dried mushrooms for 20 minutes while you chop.

Ginger as a sauce with poached chicken is in Khao Man Gai. The hot sister from the wok is Pad Krapow Moo with Thai basil. In Tom Kha Gai you cook the chicken with galangal, which tastes more lemony than ginger.

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Gai Pad Khing (ไก่ผัดขิง) – Chicken with Ginger and Mushrooms

Name: Gai Pad Khing (ไก่ผัดขิง) – Chicken with Ginger and Mushrooms
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 500 g chicken thighs, skinless and boneless, in 2 cm pieces; 10 g dried wood ear mushrooms; 2 tbsp vegetable oil; 4 garlic cloves, chopped; 60 g fresh ginger, in fine strips; 1 onion, in wedges; 4 scallions, in 4 cm pieces; 1 red chili, in rings; 2 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp fish sauce; 1 tsp fermented soybean paste (tao jiao); 1 tsp sugar; 4 tbsp water; 250 g jasmine rice

Laura Chen

Servings

Prep time

20 minutes

Cook time

15 minutes

Calories

460

Cuisine

Thai

Ingredients

For the chicken:

500 g chicken thighs, skinless and boneless, in 2 cm pieces
10 g dried wood ear mushrooms
2 tbsp vegetable oil
4 garlic cloves, chopped
60 g fresh ginger, in fine strips
1 onion, in wedges
4 scallions, in 4 cm pieces
1 red chili, in rings

For the sauce:

2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp fish sauce
1 tsp fermented soybean paste (tao jiao)
1 tsp sugar
4 tbsp water

On the side:

250 g jasmine rice

Instructions

Soak the wood ear mushrooms in warm water for 20 minutes. Cut off any hard spots and tear the mushrooms into bite-size pieces.
Cook the jasmine rice following the package directions.
Stir the oyster sauce, soy sauce, fish sauce, soybean paste, sugar and water smooth in a small bowl.
Heat the oil in the wok over high heat and fry the garlic for 20 seconds.
Add the chicken and fry it for 4 to 5 minutes, until it is lightly browned all over and cooked through.
Add the ginger, mushrooms and onion and keep frying for 2 minutes.
Pour in the sauce and let it reduce for 1 minute, until it turns glossy.
Fold in the scallions and chili, fry for 30 more seconds and serve the chicken with the rice.

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Gai Pad Khing (ไก่ผัดขิง) – Chicken with Ginger and Mushrooms

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Gai Pad Khing (ไก่ผัดขิง) – Chicken with Ginger and Mushrooms

Ingredients

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For the sauce:

On the side:

Instructions

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