Thai Chicken with Ginger and Mushrooms - Gai King

Submitted by PalatablePastime

"Adapted from the "Original Thai Cookbook". Has all the typical Thai stir-fry flavors in it. You could use dried mushrooms if you wish, but be sure to soak them first."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 3 tablespoons peanut oil
• 1 onion, cut into slivers
• 6 cloves garlic, minced
• 1 1⁄2 lbs boneless skinless chicken breasts, cubed
• 2 tablespoons soy sauce
• 2 tablespoons finely chopped gingerroot
• 2 tablespoons chopped fresh mint leaves
• 8 shiitake mushrooms, stemmed and sliced
• 5 green onions, chopped into 1 inch pieces
• Thai red chili pepper, slivered (amount to taste)
• 2 tablespoons rice vinegar
• 1 teaspoon brown sugar or 1 teaspoon palm sugar
• 2 tablespoons fish sauce
• steamed jasmine rice

directions

1. In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
2. Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
3. Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
4. Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
5. Serve at once with steamed jasmine rice.

Reviews

[Robin W.]

I followed the recipe to the letter using re-hydrated mushrooms and the result was quite good and well received by my guests. However having eaten this dish many times in Thailand I felt it lacked enough ginger in the taste. After all that should be the most memorable flavour of the dish.

 

[joanna_giselle]

I thought this was a great recipe to make at home for those who aren't very experienced in Thai cuisine (like me). While it's not a restaurant quality final result, it was fabulous as a way to get my kids to try something different. We all enjoyed it though I did tweak it a little by reducing the garlic and the chilli to make it a little milder. I would highly recommend this to those who are new to Asian cooking as it was a fairly straight forward recipe which gives a great result.

 

[Chef MosheW]

The recipe was very disappointing. It lacked the true Thai punch...sweet, sour, salty, and piquant. It wasn't a total flop, we were able to eat it. I would suggest that you "save the chew' and try something else.

 

[MarraMamba]

Superb. I added a little more vinegar and soy to get extra sauce but only a 1/2 tbs each. The flavor was fantastic, only mint i had was spearmint but it worked nicely in it.

 

[Feej3940]

Very nice. Both dh & myself liked it. I would like a touch more sauce, maybe next time I will double the sauce. I did not add the mint leaves. Not only since I didn't have them, I just couldn't imagine we would like them. I also used button mushroom because that's all I had, but I had to pick them out of dh serving anyway, as he has some kind of mushroom phobia. I purchased some Thai peppers at the local farmers market, and this is one of my first experiences with them. I like them! Thank you very much, I am sure we will make this again.