My family loved ordering this Thai ginger chicken (gai pad king) dish at our local Thai restaurant, but they closed 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 adds. You can easily double this recipe to serve a larger group…plus it makes great leftovers.
Prep Time::30 mins
Cook Time::20 mins
Total Time::50 mins
Servings::4
Ingredients
3 ½ cups water
1 ½ cups uncooked jasmine rice
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into thin strips
3 cloves garlic, minced
4 green onions cut into 2-inch pieces
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
½ cup fresh ginger, cut into matchsticks
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ teaspoon Thai red chili paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves
Directions
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice tender and water has been absorbed, 20 to 25 minutes.
Heat a wok or large skillet over medium-high heat. Add chicken and garlic; cook 2 minutes. Add green onions, bell pepper, mushrooms, ginger, fish sauce, oyster sauce, and sugar; cook and stir until chicken no longer pink and vegetables nearly tender, about 3 minutes. Whisk chili paste into chicken broth in a small bowl until dissolved; add to wok. Season with salt and black pepper. Garnish with cilantro leaves; serve with rice.