Thai Ginger Chicken (Gai Pad King)

Name: Thai Ginger Chicken (Gai Pad King)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1.5 cups uncooked jasmine rice; 3.5 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; 0.5 cup fresh ginger, cut into matchsticks; 1 large red bell pepper, cut into strips; 0.75 cup sliced fresh mushrooms; 4 green onions cut into 2-inch pieces; 0.5 teaspoon Thai red chile paste, or to taste; 2 tablespoons chicken broth; salt and ground black pepper to taste; 2 tablespoons fresh cilantro leaves

4.7

(122)

91 Reviews

11 Photos

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 flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Recipe by Shae's Mama

Published on June 18, 2020

11

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 ½ cups uncooked jasmine rice
3 ½ 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
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Directions

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.
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.

Nutrition Facts (per serving)

491	Calories
10g	Fat
68g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 491
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	10%
Cholesterol 65mg	22%
Sodium 376mg	16%
Total Carbohydrate 68g	25%
Dietary Fiber 3g	9%
Total Sugars 6g
Protein 30g
Vitamin C 57mg	286%
Calcium 41mg	3%
Iron 2mg	11%
Potassium 456mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.