Tongue Tingling Thai Ginger Chicken : Gai Pad King
Do you love ginger? Your taste buds will rejoice once you savor the spicy kick of Thai Ginger Chicken! If you want less of a ginger kick, use only about 1/2 cup of ginger. Feel free to use less fish sauce and add in some Thai soy sauce if you have it.
from thai-foodie.com
Bangkok
Serves 3
- 5 garlic cloves, minced or lightly smashed in your mortar and pestle
- 1 medium white onion, thinly chopped
- 1 cup of fresh ginger, peeled and chopped in matchsticks
- 3 chicken breasts, thinly sliced into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 2 cups of sliced fresh mushrooms
- 6 green onions, sliced into 1.5 in. pieces
- 1-2 tbsp. of fish sauce to taste
- 3-4 tbsp. of oyster sauce to taste
- 1-2 tbsp. of sugar to taste
- 1-2 tsp. of Thai chili paste to taste
- handful of fresh cilantro leaves
Preparations
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Step 1
Warm cooking oil of your choice in your wok or pan. Add garlic, white onion, and red bell pepper and stir until fragrant.
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Step 2
Add chicken to wok and add about a tablespoon of fish sauce and a tablespoon of oyster sauce. Stir until chicken is no longer pink.
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Step 3
Throw in mushrooms and green onion along with the ginger, the rest of the sauces, sugar, and chili paste. Add a tablespoon or teaspoon of the sauces at at time until you reach your desired flavor. Cook until mushrooms are soft.
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Step 4
Sprinkle with cilantro when you serve it. Enjoy!
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Step 5
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.
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