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Thai Ginger Chicken (Gai Pad King)

Rated as 4.68 out of 5 Stars

"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."
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Ingredients

50 m servings 491 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 491 calories; 9.9 g fat; 68.3 g carbohydrates; 30.2 g protein; 65 mg cholesterol; 376 mg sodium. Full nutrition

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Reviews

Read all reviews 83
  1. 108 Ratings

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Most helpful positive review

I don't need to try this recipe to know its right, just wanted to offer some more advice. Try to ensure you buy the freshest ginger you can find, this way it will not be stringy and you will fin...

Most helpful critical review

Flavorful but not well-loved by half of my family. There isn't any sauce which was a bit off-putting, but it worked for this dish.

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I don't need to try this recipe to know its right, just wanted to offer some more advice. Try to ensure you buy the freshest ginger you can find, this way it will not be stringy and you will fin...

Loved this dish. I did change just a couple of things: (1) for vegetables I used one red bell pepper, one yellow bell pepper, snow peas, green onions, and mushrooms; (2) I used extra oyster sau...

I thought this was a great ginger chicken recipe. The only change I made was to double both the fish sauce and the oyster sauce after giving it a taste test. Other than that, it was spot on an...

This dish tasted just like the Pad King I get at our local Thai restaurant - it was amazing! I used beef instead of chicken, about 1/4 c ginger, doubled the oyster sauce and fish sauce, and use...

We've been eating Thai out a lot lately. I decided to try some at home. This was a great choice. I did not use the full amount of ginger because I did not have that much. I didn't measure it, bu...

Only thing wrong with this recipe is there's never enough leftovers! I double it now to keep the hubby happy. I use a little less red bell pepper than called for and used Thai Red Curry paste ra...

WOW! This is one of the best Thai recipes on this website. I've tried plenty, and it's been so difficult to find something that I would eat again. As you can tell, we loved this. Here are the ...

I was looking for a pad thai recipe and liked the combination of ingredients in this one, but made a few substitutions. Instead of using Jasmine rice, I used half of a 227 gram pkg of rice pad t...

Very tasty, made it just as is except for the chile paste. I only had chile garlic sauce, so I used that. The fact that there is none left speaks for itself!