Gai Pad Kieng/Hed

This Thai-inspired stir-fry, known as Gai Pad Kieng, delivers a perfect balance of savory, aromatic flavors with tender bite-sized chicken. The dish features fresh ginger, white onion, and earthy straw mushrooms stir-fried to perfection. The addition of fish sauce, soy sauce, and a touch of sugar creates a rich, umami-packed sauce that clings to the chicken and vegetables. It is a quick and satisfying meal that pairs beautifully with hot steamed rice. The crunch of fresh cucumber on the side provides a refreshing contrast to the warm, savory main. Ideal for busy weeknights, this recipe brings authentic home-style comfort to your table without requiring complex techniques or hard-to-find ingredients.

Cuisine: Chinese

Courses: Side Dishes

Difficulty: Intermediate

Servings: 8

Calories: 286.8

Description

This Thai-inspired stir-fry, known as Gai Pad Kieng, delivers a perfect balance of savory, aromatic flavors with tender bite-sized chicken. The dish features fresh ginger, white onion, and earthy straw mushrooms stir-fried to perfection. The addition of fish sauce, soy sauce, and a touch of sugar creates a rich, umami-packed sauce that clings to the chicken and vegetables. It is a quick and satisfying meal that pairs beautifully with hot steamed rice. The crunch of fresh cucumber on the side provides a refreshing contrast to the warm, savory main. Ideal for busy weeknights, this recipe brings authentic home-style comfort to your table without requiring complex techniques or hard-to-find ingredients.

Ingredients

2 cup Chicken -- boneless/bite

Directions

1
Mix chicken, sesame seed oil, soy sauce, MSG, cornstarch, garlic, sugar, and fish sauce in a bowl.
2
Let the chicken mixture stand for 5 minutes to marinate.
3
Heat vegetable oil in a wok over medium-high heat.
4
Add the chicken mixture to the hot wok and stir-fry for 3-4 minutes until cooked through.
5
Add white onion and ginger, stirring for a minute until fragrant.
6
Add straw mushrooms and green onions, stirring to combine.
7
Cook for 2 minutes longer until mushrooms are tender.
8
Pour in chicken broth and stir to create a light sauce.
9
Serve the stir-fry hot over cooked rice.
10
Garnish with cucumber pieces.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 286.8kcal

% Daily Value *
Total Fat 14.4g23%
Saturated Fat 4.0g20%
Cholesterol 106.8mg36%
Sodium 98.4mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 32.4g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a wok or large skillet to ensure high heat and quick cooking.

If MSG is unavailable, you can omit it or substitute with a bit more soy sauce for umami flavor.

Straw mushrooms can be substituted with button mushrooms or shiitake mushrooms if preferred.

Ensure the rice is hot when serving to complement the warm stir-fry.

Adjust fish sauce to taste, adding more for a saltier, deeper flavor profile.

Keywords: thai, chicken, stir-fry, ginger, mushrooms, soy-sauce, fish-sauce, rice, quick-meal, savory, wok, asian-cooking, dinner, garlic, green-onions, cucumber, sesame-oil, broth, easy, family-friendly, comfort-food

Read it online: https://www.chefs-mate.com/recipe/gai-pad-kieng-hed-hkrt62-b/