Best 4 Gai Pad King Thai Chicken And Ginger Stir Fry Recipes
"Gai Pad King" is a delicious and flavorful Thai stir-fry dish made with tender chicken, crispy vegetables, and a savory sauce. Originating from Thailand, this dish combines the perfect blend of sweet, salty, and slightly spicy flavors, resulting in a vibrant and satisfying meal. Whether you're a seasoned cook or a beginner in the kitchen, preparing "Gai Pad King" is a culinary adventure that will tantalize your taste buds and leave you craving for more. Let's embark on this culinary journey and discover the best recipe to create an authentic and unforgettable "Gai Pad King" experience.
Here are our top 4 tried and tested recipes!
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
THAI GINGER CHICKEN STIR-FRY (GAI PAD KHING) RECIPE - (4/5)
Provided by janicecraig
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the fish sauce, oyster sauce, and sugar. Keep near the stove, along with the chicken and vegetables. Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, undisturbed, for about 1 minute. Add garlic, stir, and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger, and sauce. Stir-fry for 2 to 3 minutes, until the chicken is cooked through and the bell peppers and onions are crisp-tender. Serve immediately, with plain white or brown rice.
GAI PAD KING (THAI CHICKEN AND GINGER STIR-FRY)
Steps:
- For the Prik Nam Pla (if using): In a small bowl, combine fish sauce, lime juice, Thai chiles, shallot, and garlic (if using). Set aside.
- For the Stir-Fry Sauce: In a small bowl, stir together oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
- or the Stir-Fry: Mix ginger, garlic, and white pepper.
- In a wok or large skillet, heat oil over high heat until shimmering. Add the ginger-garlic paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and remaining sliced ginger (30g), and cook, stirring frequently, until chicken is just cooked through, about 1 minute and 30 seconds.
- Add stir-fry sauce and wood ear mushrooms and continue to cook, stirring frequently, until sauce is reduced to a glaze that evenly coats ingredients, about 1 minute. Add long chiles and 1 teaspoon (5ml) water around sides of the wok and use a wok spatula or wooden spoon to scrape up any browned bits stuck to wok.
- Remove from heat and stir in scallions to lightly wilt them.
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 Asian Recipes
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
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the ginger, garlic, and vegetables.
- Marinate the Chicken: Marinating the chicken in a mixture of soy sauce, oyster sauce, and sesame oil for at least 30 minutes will help to tenderize it and infuse it with flavor.
- Stir-Fry in Batches: If you're cooking a large amount of chicken or vegetables, stir-fry them in batches so that they don't overcrowd the pan. This will help them to cook evenly and prevent them from becoming soggy.
- Use a Wok: A wok is the ideal pan for stir-frying because it allows for quick and even cooking. If you don't have a wok, you can use a large skillet or sauté pan.
- Don't Overcook the Chicken: Chicken cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and dry.
- Use High Heat: Stir-frying is a high-heat cooking method, so make sure your pan is hot before you add the ingredients. This will help to create a nice sear on the chicken and vegetables.
- Add the Sauce Last: Add the sauce to the stir-fry last, so that it doesn't overcook and lose its flavor.
- Serve Immediately: Stir-fry is best served immediately, so that it's hot and fresh.
Conclusion:
Gai Pad King is a delicious and easy-to-make Thai dish that is perfect for a quick and healthy weeknight meal. With its tender chicken, crisp vegetables, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting stir-fry recipe, give Gai Pad King a try. You won't be disappointed!
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