Ginger Soy Chicken ไก่เค็ม - Hot Thai Kitchen

Ingredients

• 500 g Chicken Thigh (boneless, skinless, cut into 1‑inch cubes)
• 2 Tbsp Soy Sauce (regular light soy sauce)
• 1 Tbsp Dark Soy Sauce (adds dark color and slight sweetness)
• 3 cloves Garlic (minced)
• 1 Tbsp Fresh Ginger (minced)
• 1 Tbsp Palm Sugar (grated or chopped; gives butterscotch flavor)
• 0.5 tsp White Pepper (ground)
• 2 Tbsp Vegetable Oil (high‑heat oil)
• 2 Tbsp Fresh Cilantro (stems and leaves, roughly chopped)
• 1 tsp Fresh Ginger (Garnish) (julienned, optional)

Instructions

1. Marinate Chicken

   Place the cubed chicken thigh in a mixing bowl, add soy sauce and dark soy sauce, toss to coat evenly, then cover and let sit for 15–20 minutes.

   Time: PT20M

2. Prepare Garlic, Ginger, and Cilantro

   While the chicken marinates, mince the garlic and ginger, and roughly chop cilantro stems and leaves. If using, julienne a small amount of fresh ginger for garnish.

   Time: PT5M

3. Sauté Garlic and Ginger

   Heat vegetable oil in the large sauté pan over medium‑high heat. Add the minced garlic and ginger, stirring until the garlic turns golden and fragrant, about 2 minutes.

   Time: PT2M

   Temperature: Medium-High

4. Stir‑Fry Chicken

   Add the marinated chicken to the pan. Toss continuously, cooking until the chicken is almost done and no longer pink, roughly 5–7 minutes.

   Time: PT6M

   Temperature: Medium-High

5. Season with Palm Sugar and Pepper

   Sprinkle palm sugar and white pepper over the chicken. Stir quickly until the sugar melts and coats the pieces, about 2 minutes.

   Time: PT2M

   Temperature: Medium-High

6. Add Fresh Cilantro

   Turn off the heat and fold in the chopped cilantro. Let the residual heat wilt the herbs for about a minute.

   Time: PT1M

7. Garnish and Serve

   Transfer the chicken to a serving plate, garnish with julienned fresh ginger if desired, and serve hot with steamed rice.

   Time: PT1M

Nutrition Facts

Calories

275

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0.5 g