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An overhead shot of Thai ginger chicken served on top of plain white rice, with fresh ginger and chilis in the background.
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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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Thai
Servings: 2
Calories: 196kcal
Author: Neriz

Equipment

  • Chopping Board
  • Kitchen Knife
  • Pyrex Measuring Cups
  • Measuring Spoons
  • Wok
  • Rubber Spatula

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

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