Thai Chicken With Ginger And Mushrooms Gai King Recipes

THAI GINGER CHICKEN (GAI PAD KING)

Thai Ginger Chicken (Gai Pad King) image

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.

Provided by Shae's Mama

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

THAI CHICKEN WITH GINGER AND MUSHROOMS - GAI KING

Thai Chicken with Ginger and Mushrooms - Gai King image

Adapted from the "Original Thai Cookbook". Has all the typical Thai stir-fry flavors in it. You could use dried mushrooms if you wish, but be sure to soak them first.

Provided by PalatablePastime

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons peanut oil
1 onion, cut into slivers
6 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cubed
2 tablespoons soy sauce
2 tablespoons finely chopped gingerroot
2 tablespoons chopped fresh mint leaves
8 shiitake mushrooms, stemmed and sliced
5 green onions, chopped into 1 inch pieces
Thai red chili pepper, slivered (amount to taste)
2 tablespoons rice vinegar
1 teaspoon brown sugar or 1 teaspoon palm sugar
2 tablespoons fish sauce
steamed jasmine rice

Steps:

In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
Serve at once with steamed jasmine rice.

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