Gai Pad Khing
Savor the bold flavors of Gai Pad Khing, a classic Thai stir-fry that brings the warmth of fresh ginger to center stage. This quick and easy recipe features tender slices of chicken breast stir-fried to perfection with vibrant julienned ginger, crisp carrots, and sweet white onions, all tossed in a savory sauce made with oyster sauce, soy sauce, and a touch of fish sauce for authentic depth. Infused with the aroma of garlic and optional Thai chili for a hint of heat, this dish is balanced by its lively textures and vibrant flavors. Ready in under 30 minutes, Gai Pad Khing is perfect for busy weeknights and pairs beautifully with steamed jasmine rice to soak up every last drop of the mouthwatering sauce. A must-try for lovers of Thai cuisine!
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Recipe Information
Ingredients
- 300 grams Chicken breast, thinly sliced
- 50 grams Fresh ginger, julienned
- 1 medium White onion, sliced
- 1 medium Carrot, julienned
- 2 stalks Green onion, chopped into 1-inch pieces
- 3 cloves Garlic, minced
- 2 tablespoons Oyster sauce
- 1.5 tablespoons Soy sauce
- 1 teaspoon Fish sauce
- 1 teaspoon Sugar
- 2 tablespoons Water or chicken stock
- 2 tablespoons Cooking oil
- 1 piece Fresh Thai chili, sliced (optional)
- 4 servings Cooked jasmine rice (for serving)
Instructions
Prepare all the ingredients by slicing the chicken, julienning the ginger and carrot, slicing the onion, chopping the green onion, and mincing the garlic.
In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, sugar, and water or chicken stock. Set the sauce aside.
Heat the cooking oil in a large wok or skillet over medium-high heat.
Once the oil is hot, add the minced garlic and optional Thai chili. Stir-fry for 30 seconds until fragrant.
Add the sliced chicken to the wok and stir-fry for 2-3 minutes until the chicken is no longer pink on the outside.
Add the julienned ginger, carrots, and sliced white onion. Stir-fry for another 2-3 minutes until the vegetables begin to soften.
Pour the prepared sauce into the wok and mix well, ensuring everything is evenly coated.
Add the chopped green onions and stir-fry for 1 more minute. The chicken should be fully cooked, and the vegetables slightly tender but still crisp.
Remove the wok from heat and immediately serve the Gai Pad Khing over steamed jasmine rice.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 15.9 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 235 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
