Thai Ginger Chicken (Gai Pad King)

Name: Thai Ginger Chicken (Gai Pad King)
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 Tbsp Asian fish sauce; 2 Tbsps chicken broth; 2 Tbsps fresh cilantro leaves; 118 milliliters fresh ginger, cut into matchsticks; 177 milliliters sliced fresh mushrooms; 3 cloves garlic, minced; 4 green onions cut into 2-inch pieces; 4 servings salt and ground black pepper to taste; 355 milliliters uncooked jasmine rice; 1 Tbsp oyster sauce; 1 large red bell pepper, cut into strips; 454 grams skinless, boneless chicken breast halves - cut into thin strips; 1 teaspoons Thai red chile paste, or to taste; 2 Tbsps vegetable oil; 828 milliliters water; 1 Tbsp white sugar

Thai Ginger Chicken (Gai Pad King) is an Asian recipe that serves 4. This main course has 491 calories, 31g of protein, and 11g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, chicken broth, oyster sauce, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free and dairy free diet. If you like this recipe, you might also like recipes such as Thai Basil Chicken (Gai Pad Krapow), Pad Krapow Gai (Thai Basil Chicken), and Thai Basil Chicken (Gai Pad Krapow).

Instructions

Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes.

Ingredients you will need

Whole Chicken

Garlic

Equipment you will use

Frying Pan

Wok

Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish.

Ingredients you will need

Fresh Cilantro

Salt And Pepper

Chicken Broth

Oyster Sauce

Chili Paste

Fish Sauce

Red Pepper

Vegetable

Mushrooms

Whole Chicken

Ginger

Onion

Sugar

Serve with the hot rice.

Ingredients you will need

Rice

Equipment

Sauce Pan

Frying Pan

Wok

Ingredients

Servings:

1Tbsp

Asian fish sauce 2Tbsps

chicken broth 2Tbsps

fresh cilantro leaves 118milliliters

fresh ginger, cut into matchsticks 177milliliters

sliced fresh mushrooms 3cloves

garlic, minced 4

green onions cut into 2-inch pieces 4servings

salt and ground black pepper to taste 355milliliters

uncooked jasmine rice 1Tbsp

oyster sauce 1large

red bell pepper, cut into strips 454grams

skinless, boneless chicken breast halves - cut into thin strips 1teaspoons

Thai red chile paste, or to taste 2Tbsps

vegetable oil 828milliliters

water 1Tbsp

white sugar

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Thai on the menu? Try pairing with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Zilliken Rausch Riesling Spatlese. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 20 dollars per bottle.

Zilliken Rausch Riesling Spatlese

Fruit driven finesse is marked with a delicate florality in this late-picked Riesling. Notes of vineyard peach, grapefruit, juicy lemon and ripe passion fruit come together on a creamy, concentrated palate rich with melon and candied lemon peel. Stunning exchange of racy acidity and layered sweetness together form a perfectly poised whole. The long, juicy finish and fantastic vintage hint at a beautiful future yet to come.