Thai Ginger Chicken with Rice (Gai Pad King)

    50 minutes

    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 flavour it gives. You can easily double this recipe to serve a larger it makes great leftovers.

    96 people made this

    Serves: 4 

    • 1 1/2 cups (300g) uncooked jasmine rice
    • 3 1/2 cups (875ml) water
    • 2 tablespoons vegetable oil
    • 3 cloves garlic, minced
    • 500g skinless, boneless chicken breast halves - cut into thin strips
    • 1 tablespoon fish sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon white sugar
    • 1/2 cup fresh ginger, cut into matchsticks
    • 1 large red capsicum, cut into strips
    • 3/4 cup sliced fresh mushrooms
    • 4 spring onions cut into 5cm pieces
    • 1/2 teaspoon Thai red curry paste, or to taste
    • 2 tablespoons chicken stock
    • 1 pinch salt and ground black pepper to taste
    • 2 tablespoons fresh coriander leaves

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    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.
    2. Meanwhile, heat a wok or large frypan over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red capsicum, mushrooms and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the curry paste in the chicken stock, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with coriander leaves to garnish. Serve with the hot rice.

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    Reviews in English (85)


    I don't need to try this recipe to know its right, just wanted to offer some more advice. Try to ensure you buy the freshest ginger you can find, this way it will not be stringy and you will find it very tender and pleasant to eat. We often put in so much ginger it is around 50% of the dish. Both fish sauce and oyster sauce vary greatly from brand to brand, it is worth visiting a chinese supermarket instead of using the brands available in most supermarkets.  -  07 Aug 2011  (Review from Allrecipes USA and Canada)


    Loved this dish. I did change just a couple of things: (1) for vegetables I used one red bell pepper, one yellow bell pepper, snow peas, green onions, and mushrooms; (2) I used extra oyster sauce instead of fish sauce; (3) I did not use extra salt; (4) I cooked the rice separately; (5) I reduced the fresh ginger substantially - ginger is not a subtle flavor and would be too strong if one really used 1/2 a cup. Thanks for the recipe!  -  07 Dec 2009  (Review from Allrecipes USA and Canada)


    I thought this was a great ginger chicken recipe. The only change I made was to double both the fish sauce and the oyster sauce after giving it a taste test. Other than that, it was spot on and the family loved it!  -  15 Jan 2011  (Review from Allrecipes USA and Canada)