Thai Ginger Chicken (Gai Pad King) Recipe
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Thai Ginger Chicken (Gai Pad King)

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."

Rating: This weblink has been rated 10 times with an average star rating of 4.3 Read Reviews (8)

Rate/Review | 443 people have saved this

What to Drink?

Wine Types of Wine: Riesling
Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 492 | Total Fat: 9.9g | Cholesterol: 65mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2009 by KALEX513 
Not very exciting. Hubby ate it but really didn't care for it. Won't go in the rotation. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by tx_babygirl 
Absolutely Delish!!I don't think this needed tweaking at all but I did tweak it slightly. I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2009 by Lucinda Porter 
Pretty underwhelmed MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2009 by Bits 
This is so yummy !!!! I made the recipe as stated except that I reduced the ginger as sugg. by... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2009 by Ryan 
Great taste! Added green beans and omitted mushrooms and green onions b/c I didn't have any. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2009 by JANET0325 
This is a fabulous recipe with a nice balance of flavor. The only change I made was to use the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2009 by helenapu 
I loved this and so did my neighbour - it was easy to make and delicious, even when I ate the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2009 by JOSEPHINE aka SPITFIRE FOODIE Supporting Member (Click to learn more about Supporting Membership)
This was really tasty but I would have to say there is too much ginger for my taste. Next time... MORE

 
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