Thai Ginger Chicken (Gai Pad King)

    (104)
    50 min

    My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavour it gives. You can easily double this recipe to serve a larger group...plus it makes great leftovers.


    86 people made this

    Ingredients
    Serves: 3 

    • 300g uncooked jasmine rice
    • 830ml water
    • 2 tablespoons vegetable oil
    • 3 cloves garlic, minced
    • 500g skinless, boneless chicken breast fillets - cut into thin strips
    • 1 tablespoon fish sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon sugar
    • 50g fresh ginger, cut into matchsticks
    • 1 large red pepper, cut into strips
    • 70g sliced fresh mushrooms
    • 4 spring onions cut into 5cm pieces
    • 1/2 teaspoon Thai red chilli paste, or to taste
    • 2 tablespoons chicken stock
    • salt and ground black pepper to taste
    • 2 tablespoons fresh coriander leaves

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Bring the rice and water to the boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
    2. Meanwhile, heat a wok or large frying pan over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chilli paste in the chicken stock, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with coriander leaves to garnish. Serve with the hot rice.
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    Reviews & ratings
    Average global rating:
    (104)

    Reviews in English (78)

    0

    Used 40g of ginger, a touch of chilli and ribbon rice noodles stirred in at the end instead of rice... Great flavours, really lovely!  -  07 Mar 2017

    by
    41

    I don't need to try this recipe to know its right, just wanted to offer some more advice. Try to ensure you buy the freshest ginger you can find, this way it will not be stringy and you will find it very tender and pleasant to eat. We often put in so much ginger it is around 50% of the dish. Both fish sauce and oyster sauce vary greatly from brand to brand, it is worth visiting a chinese supermarket instead of using the brands available in most supermarkets.  -  07 Aug 2011  (Review from Allrecipes US | Canada)

    by
    30

    Loved this dish. I did change just a couple of things: (1) for vegetables I used one red bell pepper, one yellow bell pepper, snow peas, green onions, and mushrooms; (2) I used extra oyster sauce instead of fish sauce; (3) I did not use extra salt; (4) I cooked the rice separately; (5) I reduced the fresh ginger substantially - ginger is not a subtle flavor and would be too strong if one really used 1/2 a cup. Thanks for the recipe!  -  07 Dec 2009  (Review from Allrecipes US | Canada)

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