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Thai Ginger Chicken (Gai Pad King) recipe

Thai Ginger Chicken (Gai Pad King) recipe

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My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). 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 flavour it gives. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

116 people made this

IngredientsServes: 3

  • 300g uncooked jasmine rice
  • 830ml water
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 500g skinless, boneless chicken breast fillets - cut into thin strips
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 50g fresh ginger, cut into matchsticks
  • 1 large red pepper, cut into strips
  • 70g sliced fresh mushrooms
  • 4 spring onions cut into 5cm pieces
  • 1/2 teaspoon Thai red chilli paste, or to taste
  • 2 tablespoons chicken stock
  • salt and ground black pepper to taste
  • 2 tablespoons fresh coriander leaves

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Bring the rice and water to the 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 frying pan 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 chilli paste in the chicken stock, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with coriander leaves to garnish. Serve with the hot rice.

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Reviews & ratingsAverage global rating:(114)

Reviews in English (85)

Used 40g of ginger, a touch of chilli and ribbon rice noodles stirred in at the end instead of rice... Great flavours, really lovely!-07 Mar 2017

by 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.-07 Aug 2011

by 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!-07 Dec 2009


Ginger Chicken, 'Gai Pad Khing'

Chicken fried in ginger is a favorite around the world, and we love this dish with mushrooms, and without fish sauce. In China, rice whiskey is often added during the stir-fry process--feel free to add a few tablespoons of Kentucky bourbon if you have some on hand. This is a simple, quick meal that can be made with pork or beef, or even shrimp. If you're avoiding meat, consider tofu marinated in a mixture of dark soy and fish sauce for flavor.

Ingredients

Ingredients

  • 3 Tablespoons Vegetable Oil
  • 2 Tablespoons Chopped Garlic
  • 1/2 Cup Chicken, Cut into Bite-Sized pieces (more chicken if you prefer)
  • 1/2 Cup Fresh Mushroom, Sliced
  • 1/2 Cup Dried Shiitake Mushroom
  • 3/4 Cup Baby Ginger, Strips
  • 2 Teaspoons Dark Soy Sauce
  • 2 Tablespoons Oyster Sauce
  • 1 Tablespoon Golden Mountain Sauce
  • 1/2 Cup Chicken Stock
  • A Pinch of Sugar
  • 1/2 Medium Yellow Onion, Sliced
  • 3 Thai Chile Peppers, Sliced (optional: we prefer 1/4 cup jalapeno peppers)

Method for Ginger Chicken, 'Gai Pad Khing'

This is cooked in a hot wok - you'll notice from our video the dish is cooked on fairly high heat. If you do use a lower temperature, then the garlic should be sauteed in the oil before the chicken is added, to bring out the flavor. At high temperature this would result in burnt (and very unpalatable) garlic flakes in the food, so you add the garlic with the chicken, not before it.

We strongly recommend that you put the ingredients on plates ready to add them - you won't have time to measure ingredients once things start to move.

Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze, and slice (see video below).

Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by seasoning sauces. Add soup stock and increase heat. Stir-fry until it's cooked. Taste and adjust flavors as you like, you may want more soup stock or dark soy. It cooks quite fast, be careful not to overcook. Add green onions, stir for just a few moments, remove from heat and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes. Eat it steaming hot. Your entire home will have the wonderful aroma of ginger.


Ingredients

  • 1 lb Chicken thighs or breasts, boneless, skinless, ½-inch thick slices
  • 2 Tbsp Soy sauce
  • ¾ oz Dried black fungus (see note)
  • ¼–½ cup Unsalted chicken stock or water
  • 1½ Tbsp Oyster sauce
  • 1 Tbsp Fermented soybean paste (tao jiew) or ½ Tbsp miso paste
  • 1 tsp Black soy sauce
  • ½ tsp Toasted sesame oil (optional)
  • 1½ tsp Sugar, granulated
  • ¼ tsp White pepper, ground
  • 2 Tbsp Vegetable oil
  • 4𔃃 cloves Garlic, chopped
  • 3-inch section Ginger, peeled and finely julienned
  • ¼ Medium onion, julienned
  • 1 Spur chili or ½ small red bell pepper, julienned
  • 2𔃁 Green onions, 2-inch pieces, halve white part horizontally
  • For serving Jasmine rice

Recipe: Delicious Stir fried Chicken with ginger Thai Style (Full Recipe) Gai Pad King

Stir fried Chicken with ginger Thai Style (Full Recipe) Gai Pad King. [Photograph: Derek Lucci] The influence of Chinese cooking can be found in many Thai dishes, and gai pad kingstir-fried chicken with ginger and wood ear mushrooms*is a prime example of Thai-Chinese cuisine. This dish starts with a paste made from pounding fresh ginger with white peppercorns and aromatics, which is then stir-fried with chicken, more sliced fresh ginger, wood ear mushrooms. Home Recipes All Recipes Entres Ginger Chicken Stir-Fry (Gai Pad King) .

If you love the flavor of ginger, gai pad king will surely be a winner. Boneless chicken, a few assorted vegetables like carrots, onions, snow peas, etc., and a handful of grated ginger. Stir Fried Chicken with Ginger (Thai Food) - Gai Pad King You can find this menu at almost every restaurant. You can cook Stir fried Chicken with ginger Thai Style (Full Recipe) Gai Pad King using 17 ingredients and 3 steps. Here is how you cook that.

Ingredients of Stir fried Chicken with ginger Thai Style (Full Recipe) Gai Pad King

  1. Prepare 350 g. of Chicken thigh.
  2. You need 2 pcs. of Red chili.
  3. You need 15 g. of Garlic.
  4. It's 2 pcs. of Long Red chili.
  5. You need 30 g. of Spring onion.
  6. You need 80 g. of Onion.
  7. It's 100 g. of Black fungus.
  8. You need 30 g. of Ginger.
  9. You need 1/2 tbsp. of Sugar.
  10. It's 1.5 tbsp. of Oyster sauce.
  11. You need 1/2 tbsp. of Soy sauce.
  12. It's 1 tbsp. of Fish sauce.
  13. It's 1/2 tbsp. of Salted soy bean paste.
  14. You need 2 tbsp. of Water.
  15. You need 1/4 tsp. of Black soy sauce.
  16. You need 2 tbsp. of Vegetable oil.
  17. It's 1 of .Egg.

A simple healthy dish from ginger, you. Meanwhile, heat a wok or large skillet over medium-high heat. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Chicken will be lightly browned, but not cooked through.

Stir fried Chicken with ginger Thai Style (Full Recipe) Gai Pad King step by step

  1. Prepared and cut all ingrediets below ginger onion garlic chili long red chili black fungus spring onion and chicken thigh.
  2. Mix the stir fry sauce together sugar + fish sauce + soy sauce + oyster sauce + water + salted soy bean paste + black soy sauce.
  3. Fried chicken thigh on medium heat until half cooked Add garlic and chili fry until get aroma add slice ginger and black fungus fry together add stir fry sauce and let chicken absorb all sauce then add onion and long red chili and last one add spring onion then mix it well Done !.

Add the bell pepper, onions, scallions, ginger, garlic, and sauce. This scrumptious noodle recipe 'Pad Thai Gai' is the real deal - a version of famous Pad Thai (only easier!) direct from Thailand. It features stir-fried rice noodles with chicken in a tangy sauce along with toppings of chopped nuts and basil. The noodles are stir-fried until they have that famous Thai sticky/chewy taste. You'll love the sweet-sour balance of flavors along with the comforting.


Ingredients

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  • 300g diced chicken breast
  • 2 cloves chopped garlic
  • 1/4 cup grated ginger
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 teaspoon sugar
  • 1/4 cup diced onion
  • 2 sliced spring onions
  • 1/4 cup sliced red bell pepper
  • 1 cup broccoli

Special Cooking Equipment Used


Ingredients you’ll need:

  • 300 grams, I used about 1.5 chicken breasts for this recipe
  • 3 strands of Chinese long beans (or about ⅓ cup of chopped string beans)
  • 3 – 5 kaffir lime leaves
  • 3 tablespoons Thai red curry paste
  • 1 teaspoon fish sauce (here’s the fish sauce I usually use)
  • ½ teaspoon sugar (depending on your preference)
  • 1 tablespoon oil for stir frying

Note: If you want to get straight to the directions of this recipe, you can scroll below to the recipe box, otherwise keep reading for a more thorough explanation of how to cook this Thai chicken stir fried curry recipe.

Note #2: Making your own red curry paste is the best option, but if you’re not able to, you can try using red curry paste in a jar, my recommendation is for Mae Ploy red curry paste, but you’ll have to alter the salt and other seasonings in the recipe depending on the flavor of the packaged curry paste.

Once you have your Thai red curry paste ready to go, either freshly made, or from a can or bottle (but fresh is of course going to taste better), you’ve just got to fry it up with some chicken and a few other ingredients, and you’re ready to go.

Chicken fried with red curry paste

I used about 300 grams of chicken breast, which was 1.5 chicken breasts altogether.

First slice the chicken into small bite sizes pieces – I like to slice it pretty small because more flavor gets coated on each piece of chicken, plus it’s faster to fry.

Kaffir lime leaves

Along with Thai red curry paste and chicken (ไก่), for this recipe I used Chinese long beans (ถั่วฝักยาว, but I think green beans will also work fine), and kaffir lime leaves.

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I used about 3 strands of long beans, cut into 1 inch pieces, and it equaled out to about 1/3 of a cup of them. So if you use green beans, chop up enough for about 1/3 of a cup.

Fish sauce used in this recipe

Since most of the amazing flavors are already taken care of the in red curry paste, you barely need any other seasoning.

Other than the paste, you’ll just need about 1 teaspoon of fish sauce (น้ำปลา taste it though, it depends on how salty your red curry paste is from the start), and normal Thais would add about 1 teaspoon of sugar, but when I make this recipe for myself I add just a pinch, if any, and that’s all.

Stir frying gai pad prik gaeng


A Taste of Thai and More!

Looking to add herbs in your diet? This is another good one. Ginger (root), besides giving a nice aroma to food, has been proven to provide so many health benefits. If you are interested to find out more, here is one of many links: http://www.webmd.com/vitamins-supplements/ingredientmono-961-GINGER.aspx?activeIngredientId=961&activeIngredientName=GINGER

For vegetarian version, substitute chicken with more vegetables or firm tofu and use vegetarian stir-fry sauce or oyster mushroom sauce instead of oyster sauce.

Serve: 2 person
Prep time: 10 minutes
Cooking time: 5 minutes

Ingredients:
2 cups bite-size cut chicken, white or dark meat as preferred
2-3 Tbsp. finely julienned ginger
5 baby bella mushrooms, wipe clean and quartered, or other stir fry mushrooms of your choice (Original recipe uses wooden ear or black mushrooms) I use baby bella to add a little color to the dish.
1 Tbsp. finely chopped garlic
1/2 cup sliced white onion
1/4 cup 1-inch cut green/spring onion, both white and green parts
1/4 cup red bell pepper or red jalapeño (for colors)
2 Tbsp. oyster sauce
1 1/2 Tbsp. thin soy sauce, Dragonfly brand
Dashes of ground white pepper
2 Tbsp. canola oil

Instructions:
1. In a wok, or deep non-stick pan, over medium heat, add the oil. When the oil is hot, add the chicken. Stir-fry the chicken until almost cooked and starts to turn all white, about a minute.
2. Add the minced garlic, onion and ginger. Stir for another 1-2 minutes, until fragrant.
3. Season with the oyster sauce and thin soy sauce. Stir to cover all ingredients evenly. Raise the heat to medium-high, add the mushroom, red pepper and spring onion. Cook for about a minute. Taste and adjust as needed. Sprinkle with ground white pepper. Stir for another 30 seconds.
4. Serve with cooked rice.


Gai Pad King

Thai Ginger Chicken is quick and delicious with fresh, versatile ingredients.

Ingredients

  • 1 cup Jasmine Rice
  • 1-¾ cup Water
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Minced
  • 6 ounces, weight Chicken Breast, Sliced Thinly
  • 2 teaspoons Thai Fish Sauce
  • 2 teaspoons Oyster Sauce
  • 2 teaspoons Sugar
  • ¼ cups Fresh Ginger, Cut Into Matchsticks
  • ½ cups Bell Pepper, Julienned
  • ¼ cups Button Mushrooms, Sliced
  • 2 whole Green Onions, Cut Into 2-inch Pieces
  • 1 teaspoon Thai Red Chili Paste, Or To Taste
  • 3 Tablespoons Fresh Cilantro

Preparation

Bring the rice and water to a boil in a saucepan. Then reduce heat to medium-low, cover the pan 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 with the olive oil. Once hot stir in the garlic and chicken and cook for about 2 minutes (do not brown the garlic).

Add the fish sauce, oyster sauce, sugar, ginger, bell pepper, mushrooms and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 5 minutes.

Add the chili paste to taste and season with salt and pepper. Stir to combine and remove from heat. Sprinkle with cilantro leaves to garnish.


Gai Pad Prik Khing

Gai Pad Prik Khing or Spicy Chicken Stir fry with long beans is a popular mouth-watering thai starter. Here Bite-sized Chicken pieces are stir-fried along with the Prik khing curry paste or red curry paste and green long snake beans.

Gai Pad Prik Khing or Spicy Chicken Stir fry with long beans is a popular mouth-watering thai starter. Here Bite-sized Chicken pieces are stir-fried along with the Prik khing curry paste or red curry paste and green long snake beans.

In Thai, ‘Gai’ means ‘Chicken’, Prik is ‘Chilli’ and ‘Khing’ is ‘Ginger’ although there is no ginger used in this recipe. The stir fry tastes spicy, sweet and tangy usually served with steamed Jasmine Rice. It's one of the easiest and quickest stir frys that you can easily prepare at home and wouldn't take much time.

In a pan, add 2 tbsp of oil and 1.5 tbsp Gai Pad Prik Khing paste. Saute it till it's fragrant.

Add the bite-sized Chicken pieces and mix well along with the Gai Pad Prik Khing paste.

Saute until the chicken is cooked well.

Add fish sauce, palm sugar, kaffir lime leaves. Stir to combine and cook till water evaporates.

Add the long beans and stir to combine well. Cook it until it's tender.

Gai Pad Prik Khing is now ready

Servings 2

Amount Per Serving Calories 402 % Daily Value * Total Fat 27.9g 43 % Saturated Fat 5.9g 30 % Cholesterol 0mg Sodium 2170mg 91 % Potassium 52mg 2 % Total Carbohydrate 13.2g 5 % Dietary Fiber 0g Sugars 2.2g Protein 22.2g 45 % Calcium 4 % Iron 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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Great flavor. I doubled the sauce and added a teaspoon of cornstarch to slightly thicken.

Great recipe! No need for takeout anymore )

This is one of my very favorite recipes, I've made it many times. It's perfect as written. I just tried it for the first time with real holy basil (as opposed to thai basil) that I grew specifically to make this, and I have to say I prefer the regular thai basil. It's hard to go wrong with this dish though. I often add half a bell pepper, and I like to let the chicken sit in the wok without stirring it for 30 seconds or so when I first add it. It gives it a little sear that makes it taste more like it was cooked in a restaurant.

Very easy to follow recipe and with a few modifications, it can be even tastier and more authentic. Some modifications I tried and suggest (I noticed that some other reviews made similar suggestions as well): Mince the chicken and marinade with 1 tbls soy sauce, 2 tspn rice vinegar, 2 tspn fish sauce for a few hours Add 1 tbls oyster sauce and 1 thinly sliced sweet red pepper when adding the soy sauce

I doubled the sauce and used half to marinate overnight, discarding that marinade portion. Hubs likes it spicy, so I added a little extra chili and a teaspoon of cornstarch to thicken it before serving. All in all, pretty yummers!

I would give this 2.5 forks if I could - better than good, but not delicious. Recipe, as is, is probably a pretty good start for a dish that could be delicious. We kept the dish pretty close to the recipe, but added 6 red Thai chilies (instead of just the 2), dumped half of the chilies in with the garlic and kept half for the end (when recipe says to put in), and prepared a 1/2 and 1/2 blend with Asian basil and mint. We both thought it was okay - had a nice background heat, which we thought weɽ bump up in the future. more chilies. Otherwise, I agree with the previous reviewers who recommended 1. chicken thighs - breasts ended up too dry, marinating, too, would have helped 2. doulbling the sauce - probably a good idea and 3. adding slightly more basil/mint or cutting the cooking time or putting half in with cooking and keeping half for garnish.

Lemur King was right, and then it gets four forks. Marinated dark meat and peppers with the garlic is the way to go. Accompanied this with green beans from the garden.

It's a decent and tasty recipe as is, but I think it can be improved upon. A couple issues I have are related to the chicken. Iɽ probably prefer thigh meat (skinned) over the chicken breast. In addition, with the pieces being cut at 2" sizes, the chicken will need a bit of marinating prior to cooking. If you cut the chicken pieces to 1" marinate them with the 1/4 c. of chicken broth, and an additional 1 Tb of Nam Pla and 2 Tb of rice wine vinegar. When it's time to cook the chicken, just scoop them out initially and if you want add the marinating liquid towards the end. Make sure you bring it to a boil if you do add it, and then add the basil to finish. I'm probably adding additional nam pla because I like to have that flavor be a bit more present. Also - I would not add the chilis at the end - that's somewhat strange to me. I would add the chilis with the garlic to flavor the oil prior to cooking the chicken. And Iɽ probably add a few more chilis (like 6+ total).

This was very easy and really tasty. I substituted chicken thighs for the breasts and a tablespoon of sambal olek for the peppers as I didn't have those on hand. I also drained some of the fat off after cooking the thighs.

This gets four forks for taste and ease of preparation. I doubled the sauce using chicken broth and a little bit less garlic, as I don't like heavy garlic flavor. Also used plain basil out of my garden. I would probably try a few veggies next time.

I made a vegetarian version of this recipe that was great. Instead of chicken I used half a red onion, one large zucchini, and some chopped fresh broccoli. Otherwise everything was the same. Yum!

SO GOOD! With the adjustments I made anyway: added half a red onion, doubled the garlic, 2tsp dried chili powder brought back from Vietnam instead of fresh (because I wanted to try it), an entire bunch of regular basil, used sweet soy sauce and more of it, white pepper instead of black, and no broth or water. Super yummy spicy and definitely needed the extra garlic. It was great with sticky rice! Note: make sure your wok is HOT so the chicken browns without sweating.

This is so quick and delicious everytime. Although the basil requirements are impossible to find in Edmonton in winter, "regular" basil still works great. Coconut rice is a must!

A new family favorite! I added some green beans and mushrooms to balance it out. Next time I would leave out the lime juice at the end.

I absolutely loved this recipe! The people at the oriental grocery were confused by my request for Thai "holy" basil - and referred to it as Thai "sweet" basil. Easy to make and delicious - a winner.

I have been a member of this website for years, and one of the best parts that brings me back time and time again are the reviews - some extremely helpful, others. not so much. I have finally found something review-worthy! I gave this 4 forks simply because the combo of simplicity and deliciousness can not be denied. I consider my culinary skills intermediate, and this was so ridiculously easy. And quick! I started and finished in the time it took my guy to call his mom to say hi (aw). I wholeheartedly agree with reviewers who suggest doubling or tripling the sauce. The only amendment I made was omitting the chilies - I used sriracha. I added button shrooms, red bell pepper, broccoli, and onion. I meant to add ginger, but forgot. And by the time I was done, it didn't need it anyway. Definitely serve this dish with jasmine rice, and maybe some steamed bok choy? The point is, TRY THIS. Easy, quick, yummy. 'Nuf said.

This was wonderful - easy to make, light and fresh, with great flavor. I loved the touch of lime. Served over jasmine rice.

Oops, I forgot to add that I only used 1 t of brown sugar in the recipe as well.

This is a wonderful recipe - Very simple/fast preparation and delicious. I did add a teaspoon of fresh ginger juice but that's personal preference.

Wow. Super easy and great fresh flavours. I omitted the chilies (I have toddlers who love rice based dishes) but otherwise made according to the recipe. I did however, add a few veggies (green beans, mushrooms, snow peas) to make it an all in one meal. This will go on our new weekly rotation!

Very easy to make. I've also stir fried fresh tomatoes, mushrooms and broccoli separately and added it to the cooked chicken before following the rest of the recipe with twice as much broth.

Easy breezy. The broth is awesome. It presents like an authentic recipe. I would give this 3.5.

Oops I meant only 3 tsp of sugar!

I doubled the sauce, except the sugar (only 3TBSP). This was easy to make and very tasty. I served it over jasmine rice. I plan on making it again and serving it with rice noodles. I will also add peppers and onions.