Gai Pud Kieng

This classic Thai dish, Gai Pud Kieng, delivers a burst of savory, ginger-infused flavor in just minutes. The tender chicken pieces are stir-fried with aromatic garlic, fresh chili peppers, and crisp white onions for a delightful contrast in textures. Finished with a touch of fish sauce and soy sauce, it offers a perfect balance of salty and umami notes. The addition of Chinese straw mushrooms adds an earthy depth that complements the poultry beautifully. It&# 226;ÂÂs an ideal weeknight dinner that feels both comforting and exotic, easily paired with steamed jasmine rice to soak up the delicious juices.

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 198.0

Description

This classic Thai dish, Gai Pud Kieng, delivers a burst of savory, ginger-infused flavor in just minutes. The tender chicken pieces are stir-fried with aromatic garlic, fresh chili peppers, and crisp white onions for a delightful contrast in textures. Finished with a touch of fish sauce and soy sauce, it offers a perfect balance of salty and umami notes. The addition of Chinese straw mushrooms adds an earthy depth that complements the poultry beautifully. It&# 226;ÂÂs an ideal weeknight dinner that feels both comforting and exotic, easily paired with steamed jasmine rice to soak up the delicious juices.

Ingredients

2 cups Boneless chicken breasts, thinly sliced
2 tablespoons Vegetable oil
1 teaspoon Fresh ginger root, finely sliced
1/2 teaspoon Garlic, finely chopped
1/8 teaspoon Soy sauce
3 stalks Green onions, cut to 1" pieces
1 medium White onion, cut into eighths
2 pieces Fresh chili peppers, sliced
1 can Chinese straw mushrooms, drained
to taste Fish sauce (Nam Pla)
optional MSG

Directions

1
Heat vegetable oil in a wok or large skillet over medium-high heat.
2
Add the minced garlic and ginger, stirring constantly until fragrant and lightly golden, about 30 seconds.
3
Add the thinly sliced chicken breasts to the wok, spreading them out in a single layer.
4
Stir-fry the chicken, turning occasionally, until cooked through and opaque, approximately 5 minutes.
5
Add the white onion eighths, sliced green onions, chili peppers, and drained straw mushrooms to the wok.
6
Pour in the soy sauce and season with fish sauce to taste; add MSG if desired.
7
Toss all ingredients together and cook for an additional 1-2 minutes until the vegetables are tender-crisp.
8
Remove from heat and serve immediately hot over cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 198.0kcal

% Daily Value *
Total Fat 4.3g7%
Saturated Fat 1.2g6%
Cholesterol 102.0mg34%
Sodium 88.8mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 37.2g75%

* 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, slice the chicken against the grain to ensure tenderness.

If you cannot find fresh Chinese straw mushrooms, canned straw mushrooms or shiitake mushrooms are excellent substitutes.

Adjust the amount of fish sauce based on your preference for saltiness; Thai fish sauce is quite potent.

This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: thai, stir-fry, chicken, ginger, garlic, chili, mushroom, asian, quick, dinner, wok, fish sauce, soy sauce, onion, green onion, spicy, savory, easy, weeknight, rice

Read it online: https://www.chefs-mate.com/recipe/gai-pud-kieng/