Gai Pad King (Thai Ginger Chicken) is a quite famous stir-fry recipe from our home country Thailand. The classical ingredients for ginger chicken are roughly grated, fresh ginger, mushrooms, chicken breast or chicken filet, oyster sauce and light soy sauce. Often are red bellpeppers and bok choy added as well and the dish is garnished with coriander (cilantro) leaves and spring onions. Thai Ginger Chicken (Gai Pad King) is a standard-dish served in Thai restaurants, both in Thailand and many countries around the world and is considered as a not spicy recipe, even if ginger can bring a little bit of heat. For our ginger chicken we used two kinds of mushrooms, shiitake mushrooms and enoki mushrooms.
As we avoid to use MSG (flavour enhancer), we like to use shiitake mushrooms, because they add a nice Umami taste to many dishes.
© The Foodist
Image: Thai Ginger Chicken (Gai Pad King)
Recipe: Thai Ginger Chicken (Gai Pad King)
Ingredients for 3-4 servings:
oil to fry
400 g chicken breast or chicken fillet,
cut in bite size pieces
1 red onion, finely minced or sliced
2-3 garlic cloves, finely minced
3-4 heaped tablespoons fresh ginger, roughly grated
5-6 shiitake mushrooms
1/2 pack enoki mushrooms (Enokitake)
1 small red bellpepper, in fine stripes
2-3 bok choy (pak choi) roughly chopped
100 ml Asian chicken broth
2-3 tablespoons oyster sauce
1-2 tablespoons light soy sauce
freshly ground black pepper
coriander (cilantro) leaves, chopped
spring onions, in fine slices
Heat oil in a wok and fry garlic, onion, shiitake mushrooms and ginger for 2-3 minutes, then add chicken pieces and stir-fry until the meat got colour. Deglaze with chicken broth and season with pepper, oyster sauce and soy sauce. Add bok choy and bellpepper and stir-fry for another 2-3 minutes, then add the enoki mushrooms and let them warm up. Serve Thai ginger chicken, garnished with coriander leaves and spring onions, with steamed Thai jasmine rice or Basmati rice.