THAI GINGER CHICKEN (GAI PAD KING)
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.
Provided by Shae's Mama
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- 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 : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
A Matt
[email protected]I'm not a big fan of Thai food, but this dish was surprisingly good. I'll definitely be making it again.
Sk Naim
[email protected]This recipe is a great starting point. I like to add my own personal touches, such as different vegetables or spices.
awais dise
[email protected]I'm a vegetarian, so I used tofu instead of chicken. It was delicious!
Rashid yousf Sanpal
[email protected]I didn't have any oyster sauce, so I used soy sauce instead. It turned out fine.
Emigod Fine
[email protected]This dish was a bit too spicy for me. I think I'll use less chili paste next time.
Rahima Shaikh
[email protected]I found this recipe to be a bit bland. I added some extra ginger and garlic, and it was much better.
Hayleigh Petrie
[email protected]This dish is a great way to use up leftover chicken. I also like to add some vegetables, such as broccoli or carrots.
Mokarrom Sobuj
[email protected]I love the combination of flavors in this dish. The ginger and garlic really shine through.
SAB Chanel
[email protected]This recipe is a keeper! I will definitely be making it again.
Donald praiz
[email protected]I've made this dish several times and it always turns out great. It's a great weeknight meal because it's quick and easy to make.
Kedibone Catherine Tlhakanye
[email protected]This is one of my favorite Thai dishes. It's always a crowd-pleaser.
Sheanna Bowling
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
samuel oduor
[email protected]This dish was a hit with my family! The chicken was tender and flavorful, and the sauce was delicious. I especially loved the ginger flavor.