Tongue Tingling Thai Ginger Chicken : Gai Pad King recipe by Sherri Jane Engel-Pengjad

1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages

This recipe is available in:
English

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

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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

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.
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.
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.
Step 4

Sprinkle with cilantro when you serve it. Enjoy!
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.