Stir-fried Thai Chicken with Rice (Gai Pad King)
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Stir-fried Thai Chicken with Rice (Gai Pad King)

About this recipe: 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 ... more

Shae's Mama


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


Prep: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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