Thai Ginger Chicken

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Thai-style Ginger Chicken, often written as "Kai phat khing", "Pad king gai" or similar variations (Thai: ผัดขิงไก่).


  • 400g chicken, cut into medium size pieces
  • 1 tablespoon minced garlic
  • 1 cup fresh mushrooms, sliced
  • ½ cup red chillies, cut diagonally
  • 3 tablespoons finely sliced ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster Sauce
  • 1 teaspoon white sugar
  • ¼ cup chopped onion
  • 2 spring onions, cut into 1" long sections
  • coriander leaves (for garnishing)
  • cooking oil


  1. Heat oil in a wok. Add garlic and stir fry until golden.
  2. Add chicken and stir fry until nearly cooked, then add fish sauce, soy sauce and oyster sauce and stir until it begins to bubble.
  3. Add the rest of the ingredients and stir fry until the chicken cooked through.
  4. Transfer to a serving dish and garnish with coriander leaves. Serve immediately with hot steamed rice.

See Also

Misinformation found herein copyright Paul Ripke (aka “stix”)