This classic recipe is one of my childhood favourites, and I continue to love it just as much today. This easy stir-fry of chicken, mushrooms and tons of ginger, with its unique sauce, has a flavour unlike any other stir-fries in the repertoire of Thai cuisine. Your kids will love it, and YOU will love it too! In this video I give ways to make it spicier for grown ups, and also ways to modify it for kids 🙂
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Ginger Chicken Stir-Fry (Gai Pad King) ไก่ผัดขิง
- Yield: Serves 2-3
- Category: Main Dish
- Method: Stir-Fry
Ingredients
- 350g chicken thigh or breast, boneless, skinless
- 4 tsp soy sauce, divided
- 15g 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
- ¼ tsp ground white pepper
- 4-5 cloves garlic
- Thai chilies (optional)
- 3-inch section ginger, peeled and finely julienned
- ½ medium onion, cut into strips
- ½ small red bell pepper, julienned
- 2 green onions, chopped
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Instructions
- Soak dried mushroom in hot water for at least 15 mins or until the mushrooms are fully hydrated.
- Toss chicken with 2 teaspoon of soy sauce and set aside.
- 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.
- 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.
- Turn the heat up to high, add the chicken and toss it with the herbs until the chicken is about 30% cooked.
- Add the sauce, the ginger, mushrooms, onion, and red bell pepper. Toss everything together until the chicken is fully cooked through.
- Turn off the heat, add green onions and toss for a few seconds just to combine.
- Serve immediately with rice. Enjoy!
Notes
- If making a bigger batch of this recipe, do not increase water measurements
Sharon Flynn says
Absolutely foolproof and totally delicious without any modifications. Tasted like restaurant quality, husband was extremely impressed. I will definitely be making this again. Thank you!!!
lina cohen says
Once a month we do this meal. All in the family loves it
Olivier says
That was my first try, I made some mistakes, not enough ginger, too much sugar (my mistake when tasting really), and I forgot to buy the sesame oil, I sent my grand children to buy me some, but they came back saying there was none. Hard to believe when living almost in the heart of Chinese Thailand (a bit North of Nakorn Sawan). With some correction, I see that this can become one of my regular dishes.
An easy recipe with little place for major error.
Thank you.
TOD RANSDELL says
Great dish - I'm a big meat and ginger fan ... mostly ginger. I don't use Cloud Ear Fungus often enough. It's a good "earthy" add to this dish.
You were thinking of Doenjang, which resembles miso. It is the fermented soybean paste left over from making Korean style soy sauce: the solids at the base of the soy-sauce pot become doenjang bean paste.
Will says
Great recipe—I think a la most Chinese stir fries it could be improved with a potato starch/cornstarch slurry to make the sauce more viscous.
TOD RANSDELL says
I agree - I like my pan sauces to "cling" a bit more to the stir-fry ... a Ia Martin Yan for Yan Can fans. I learned a lot for watching his early on CBC TV in the mid to late '80s.
Beachcat says
Isn't this a Thai dish tho.....
Anyway modify all you want no ones stopping you. The OP recipe sounds amazing as is to me, can't wait to try
Nurul says
I just made this today and I love it!! My kids love it too! Thank you for the recipe, Pai.
Mike Sundblad says
I just love this recipe!
Thanks
Mike