thai ginger chicken (gai pad king)

thai ginger chicken (gai pad king)
  • 1 1/2 cups uncooked jasmine rice
  • 3 1/2 cups water
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves - cut into thin strips
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon white sugar
  • 1/2 cup fresh ginger, cut into matchsticks
  • 1 large red bell pepper, cut into strips
  • 3/4 cup sliced fresh mushrooms
  • 4 green onions cut into 2-inch pieces
  • 1/2 teaspoon Thai red chile paste, or to taste
  • 2 tablespoons chicken broth
  • salt and ground black pepper to taste
  • 2 tablespoons fresh cilantro leaves



  1. Bring the rice and water to a 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 skillet 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 chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

04/11/2017
thai ginger chicken (gai pad king), Stir-Fry recipe PT10M PT2H 6 435 calories
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