Best 2 Thai Ginger Chicken Stir Fry Gai Pad Khing Recipes

Thai ginger chicken stir fry, or gai pad khing, is a classic Thai dish that is both flavorful and easy to make. The combination of ginger, garlic, and chili peppers gives this stir fry a spicy kick, while the chicken and vegetables provide a hearty and satisfying meal. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite. With its vibrant flavors and simple preparation, gai pad khing is the perfect weeknight meal or a quick and easy lunch.

Let's cook with our recipes!

THAI GINGER CHICKEN (GAI PAD KING)

Thai Ginger Chicken (Gai Pad King) image

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

Ingredients

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

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)

Thai Ginger Chicken Stir-Fry (Gai Pad Khing) Recipe - (4/5) image

Provided by janicecraig

Number Of Ingredients 11

Ingredients

2 tablespoons fish sauce
1 tablespoon oyster sauce (see Recipe Notes)
1 teaspoon sugar
2 tablespoons grapeseed, canola, or other high-heat oil
8 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces (about 1/4-inch thick)
2 cloves garlic, minced
2 green onions, ends trimmed, cut crosswise into 1-inch pieces
1 cup thinly sliced red bell pepper (from about 1 small pepper)
1/2 cup thinly sliced onion (from about 1/2 small onion)
2 tablespoons fresh ginger, cut into matchstick-size pieces
Cooked white rice or brown rice, for serving

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.

Tips:

Use fresh ginger: Fresh ginger has a more vibrant flavor than dried ginger, and it will give your stir-fry a more authentic Thai taste.
Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly and the vegetables will become soggy. Cook the chicken in batches if necessary.
Stir-fry over high heat: High heat will help to sear the chicken and vegetables and give them a slightly charred flavor.
Use a large wok or skillet: A large wok or skillet will give you plenty of room to stir-fry the chicken and vegetables.
Serve immediately: Stir-fries are best served immediately after they are cooked. This will help to preserve the flavor and texture of the dish.

Conclusion:

Thai Ginger Chicken Stir-Fry (Gai Pad Khing) is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of ginger, garlic, and chili peppers gives the stir-fry a flavorful and slightly spicy kick. The chicken is tender and juicy, and the vegetables are crisp and colorful. Serve this stir-fry with rice or noodles for a complete meal.