Khao Lad Na Gai (Chicken with Gravy over Rice)

    45 mins

    This is a fast and very satisfying lunch dish. If you double or triple the recipe it's an easy and delicious way to feed a large group of children or teens.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • 3 tablespoons vegetable oil
    • 4 garlic cloves, thinly sliced
    • 8 spring onions, cut into 3 cm sections
    • 500 grams chicken boneless chicken thighs, thinly sliced
    • 150 grams white button mushrooms, cut into halves or quarters
    • 1 large or 2 small carrots, sliced into thin rounds
    • 2 cups Chinese mustard greens, cut into 3 cm sections
    • 3 tablespoons light soy sauce
    • 2 tablespoons sugar
    • 2-3 cups chicken stock
    • 3 tablespoons corn starch, mixed with enough cold water to dissolve
    • more light soy sauce or sugar to taste
    • Enough rice for 6 people

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large wok heat the oil over medium high heat. Add the garlic and fry until fragrant.
    2. Add the spring onions, fry for a minute or two.
    3. Add the chicken, fry until cooked through.
    4. Add the mushrooms, carrots, greens, soy sauce and sugar. Fry until the greens are wilted and all is mixed through.
    5. Add the chicken stock. Bring to a gentle simmer.
    6. Add the corn starch mixture. Stir well until the gravy thickens and gets glossy.
    7. Adjust the seasonings.
    8. Serve over rice.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)