Saturday, March 16, 2013

Thai Ginger Chicken

In my opinion, the best Thai food in Baltimore is found at "Thai Restaurant" at 33rd and Greenmount Ave. I have been a patron there for over 25 years.  The food is fresh, delicious and affordable.  Nine times out of ten, I order Gai Pad King (Thai Ginger Chicken.)  Tender chicken, lots of veggies, fresh sliced ginger and heat from "Thai Bird Chiles" that the owner has flown in from Thailand.  I researched the dish in several of my Thai cookbooks and have experimented with the recipe to come pretty close to what they serve in the restaurant. The small amount of butter  adds a real richness to the dish.  Try it and enjoy!


2 Tbs vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
2 Tbs Asian fish sauce (I use "Three Crabs" brand)
2 Tbs oyster sauce
2 Tbs white sugar
1/2 cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
3/4 cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
1 tsp fresh Thai Bird or Serranno chiles, chopped (more or less, to taste)
2 Tbs chicken broth
2 Tbs butter
2 tsp cornstarch
salt and ground black pepper to taste
2 Tbs fresh cilantro leaves


Heat a wok or large skillet over medium-high heat. Add the oil and heat until just beginning to smoke.  Stir fry the garlic for about 20 seconds, then add the chicken.  Cook the ginger and chicken together for about 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, hot chiles and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Add two Tbs butter and stir until melted. Dissolve the cornstarch in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with hot Jasmine rice.

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