Thai Ginger Chicken (Gai Pad King)

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 491 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 3 ½ cups water
• ¾ cup sliced fresh mushrooms
• 1 tablespoon oyster sauce
• 1 ½ cups uncooked jasmine rice
• 2 tablespoons chicken broth
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon Asian fish sauce
• 1 large red bell pepper, cut into strips
• ½ cup fresh ginger, cut into matchsticks
• 4 green onions cut into 2-inch pieces
• ½ teaspoon Thai red chile paste, or to taste

Recipe Instructions

Step 1

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.

Step 2

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