Thai Ginger Chicken Recipe (Gai Pad King)
If you're a fan of zing and spice, you will like Thai Ginger Chicken (Gai Pad King). All the authentic Thai flavors in every bite of this stir-fried dish, and it's ready in a flash!
- 2 tbsp vegetable oil
- 2 cloves garlic, sliced thinly
- 10 ounces chicken breast (about 300 grams), chopped into about 1/4-inch thick
- 1/2 ounce dried ear mushrooms (14 grams), soaked, drained, and chopped roughly
- 1 tsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1 to 2 ounces ginger (25 to 50 grams), peeled and juilenned
- 1 to 1 & 1/2 pcs red chili
- handful of spring onions, only the white and light green parts
- pepper, for additional seasoning
Heat the oil on a wok (or skillet) over medium-high heat.
Once the oil is ready, add the garlic.
Cook until the garlic turns slightly brown.
Add the pieces of chicken.
Cook until the chicken is no longer pink --- and almost cooked.
Add the sugar, soy sauce, oyster sauce, and pepper.
Add the mushrooms.
Mix to combine everything and continue cooking until the chicken is completely cooked.
Add the ginger, chili, and spring onions.
Mix to combine, then remove the wok from the heat.
Transfer into plates, then serve --- garnish with more spring-onions, if desired.
Cook's Tip #1: Try to chop the ginger, chili, and spring onions in the same shape, not necessarily the same width.
Cook's Tip #2: Do not hesitate to use any skillet or regular frying pan if you don't have a wok --- the result would be just as good.
Cook's Tip #3: If you don't want it to be too hot, scrape the seeds from the chilies; or just cut the amount of chili in half.
Calories: 196kcal | Carbohydrates: 8g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 826mg | Potassium: 614mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg