Thai Ginger Chicken (Gai Pad King)

Thai Ginger Chicken (Gai Pad King)

55 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Shae's Mama
Recipe by  Shae's Mama

“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

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (55)

Rate This Recipe
fader
28

fader

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 find it very tender and pleasant to eat. We often put in so much ginger it is around 50% of the dish. Both fish sauce and oyster sauce vary greatly from brand to brand, it is worth visiting a chinese supermarket instead of using the brands available in most supermarkets.

Gwen on the West Coast
28

Gwen on the West Coast

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 sauce instead of fish sauce; (3) I did not use extra salt; (4) I cooked the rice separately; (5) I reduced the fresh ginger substantially - ginger is not a subtle flavor and would be too strong if one really used 1/2 a cup. Thanks for the recipe!

BigQ
19

BigQ

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 and the family loved it!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 491 cal
  • 25%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 68.3 g
  • 22%
  • Protein
  • 30.2 g
  • 60%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

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