Thai Ginger Chicken Stir-Fry (Gai Pad Khing Kap Phak)
Embark on a culinary adventure with this Thai Ginger Chicken Stir-Fry (Gai Pad Khing Kap Phak), a dish that brings the vibrant flavours of Thailand...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken breast sliced into thin strips or chunks
- 30 gram ginger minced
- 2 chilies sliced
- 200 gram mushrooms
- 1 teaspoon turmeric powder
- 2 tablespoons palm sugar
- 1 tablespoon hoisin sauce
- 2 green onions sliced
- 1 capsicum sliced
- 1 small onion sliced
- 1 stick lemongrass finely chopped
- 1 tablespoon cornflour mixed with 2 tablespoon water to create a slurry
- 2 tablespoon vegetable oil for frying
- salt and pepper to taste
Instructions
- 1
In a bowl, combine the chicken strips with turmeric, minced ginger, minced garlic, and a pinch of salt and pepper. Mix well and let it marinate for at least 30 minutes.
- 2
Slice the mushrooms, chilies, onions, green onions, and capsicum. Finely chop the lemongrass.
- 3
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken strips and stir-fry until they are cooked through and slightly browned. Remove the chicken from the pan and set aside.
- 4
In the same pan, add the remaining tablespoon of vegetable oil. Add the mushrooms, chilies, capsicum, onions, green onions, and chopped lemongrass. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- 5
Return the cooked chicken to the pan. Add the palm sugar and hoisin sauce, stirring well to combine and coat the chicken and vegetables evenly. Pour in the cornflour slurry and stir well until the sauce thickens slightly.
- 6
Taste and adjust the seasoning with salt and pepper if needed. Serve hot over cooked rice.