Thai Ginger Chicken Gai Pad King
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 340g per person. Country of origin: Thailand. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 139 kcal
- Protein
- 12.1 g
- Carbohydrate
- 14.8 g
- of which sugars
- 4 g
- Fat
- 4.7 g
- of which saturates
- 1 g
- Fibre
- 1.7 g
- Salt
- 0.9 g
Ingredients
- 600g chicken breast, thinly sliced
- 40g fresh ginger, cut into matchsticks
- 200g chestnut mushrooms, sliced
- 1 red pepper, sliced
- 1 onion, cut into wedges
- 3 spring onions, sliced
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tsp palm sugar
- 1 tbsp vegetable oil
- 320g cooked jasmine rice
Method
Combine oyster sauce, soy sauce, fish sauce, sugar and 3 tablespoons of water.
Heat the oil in a wok and stir-fry the chicken until almost cooked.
Add onion, mushrooms and pepper and cook over high heat for 3 minutes.
Add the ginger and sauce, tossing until the chicken is cooked and vegetables are glossy.
Finish with spring onions and serve over jasmine rice.
Reviews
Very practical for a work night. Next time I would use thigh rather than breast, but the sauce proportions are spot on.
John RedwoodThe vegetables kept a good bite when I followed the short cooking times. I added a few slices of mild chilli at the table.
steve4This tasted like the ginger stir-fries I remember from Bangkok: plenty of fresh ginger, but still balanced and savoury.
Steve Allanson