Thai Chicken with Ginger and Mushrooms - Gai King

Total Time
Prep 15 mins
Cook 15 mins

Adapted from the "Original Thai Cookbook". Has all the typical Thai stir-fry flavors in it. You could use dried mushrooms if you wish, but be sure to soak them first.

Ingredients Nutrition


  1. In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
  2. Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
  3. Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
  4. Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
  5. Serve at once with steamed jasmine rice.
Most Helpful

I thought this was a great recipe to make at home for those who aren't very experienced in Thai cuisine (like me). While it's not a restaurant quality final result, it was fabulous as a way to get my kids to try something different. We all enjoyed it though I did tweak it a little by reducing the garlic and the chilli to make it a little milder. I would highly recommend this to those who are new to Asian cooking as it was a fairly straight forward recipe which gives a great result.

Perfectionist cook December 07, 2014

The recipe was very disappointing. It lacked the true Thai punch...sweet, sour, salty, and piquant. It wasn't a total flop, we were able to eat it. I would suggest that you "save the chew' and try something else.

Chef MosheW July 10, 2008

Superb. I added a little more vinegar and soy to get extra sauce but only a 1/2 tbs each. The flavor was fantastic, only mint i had was spearmint but it worked nicely in it.

MarraMamba May 27, 2008