Ginger Chicken Stir-Fry (Gai Pad King) ไก่ผัดขิง
Hot Thai Kitchen recipe - Pan-Asian/Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 350 g chicken thigh or breast, boneless, skinless
- 4 tsp soy sauce, divided
- 15 g dried cloud ear mushroom (aka black fungus)
- 2 tbsp chicken stock or water
- 1 tbsp oyster sauce
- 1 tbsp tao jiew
- A dash black soy sauce or dark soy sauce (optional, for colour)
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 1/4 tsp ground white pepper
- 4-5 clove garlic
- Thai chilies (optional)
- 3 inch section ginger, peeled and finely julienned
- 1/2 medium onion, cut into strips
- 1/2 small red bell pepper, julienned
- 2 green onions, chopped
Instructions
- 1
Soak dried mushroom in hot water for at least 15 mins or until the mushrooms are fully hydrated.
- 2
Toss chicken with 2 tsp of soy sauce and set aside.
- 3
Combine all sauce ingredients: chicken stock or water, oyster sauce, tao jiew, the remaining 2 tsp soy sauce, black soy sauce, sugar, toasted sesame oil, and white pepper. Stir to combine.
- 4
In a wok or a large saute pan, saute chopped garlic and Thai chilies (if using) in a little cooking oil over medium heat just until the smallest bits of garlic starts to turn golden. Tip: If you want to tone down the spiciness of ginger, add ginger at this stage and saute it for a minute or two until wilted.
- 5
Turn the heat up to high, add the chicken and toss it with the herbs until the chicken is about 30% cooked.
- 6
Add the sauce, the ginger, mushrooms, onion, and red bell pepper. Toss everything together until the chicken is fully cooked through.
- 7
Turn off the heat, add green onions and toss for a few seconds just to combine.
- 8
Serve immediately with rice. Enjoy!