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!
Servings: 2
Calories: 196kcal
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