Thai Chicken With Ginger

Thai Chicken with Ginger

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Course: Main Course
Cuisine: Five Spice, Thai
Year: 1992
Servings: 1 serving


  • 2 teaspoons ginger
  • 2 teaspoons chili paste w/garlic (or 1!)
  • chicken breast (~4-6oz)
  • Tablespoons ginger (candied, julienne)
  • bamboo shoots
  • pea pods
  • celery
  • black mushrooms
  • 1 round sherry
  • fish sauce
  • sesame oil


  • Heat oil in wok, add ginger and chili paste.
  • Add chicken and cook through.
  • Add ginger, bamboo, pea pods, celery, and mushrooms. Stir fry together.
  • Add sherry, fish sauce, and sesame.


For serving at Five Spice: “No soy, server will provide.”

One thought on “Thai Chicken With Ginger

  1. I made this last night with fiddleheads instead of pea pods and it was delicious, even if it didn’t rise to the level of Five Spice result.

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