Thai Ginger Chicken (Gai Pad King)

Name: Thai Ginger Chicken (Gai Pad King)
Total time: 50
Yield: 4
Ingredients: 1 ½ cups uncooked jasmine rice; 3 ½ cups water; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 pound skinless, boneless chicken breast halves - cut into thin strips; 1 tablespoon Asian fish sauce; 1 tablespoon oyster sauce; 1 tablespoon white sugar; ½ cup fresh ginger, cut into matchsticks; 1 large red bell pepper, cut into strips; ¾ cup sliced fresh mushrooms; 4 green onions cut into 2-inch pieces; ½ teaspoon Thai red chile paste, or to taste; 2 tablespoons chicken broth; salt and ground black pepper to taste; 2 tablespoons fresh cilantro leaves

Recipe by Shae's Mama from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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1 ½ cups uncooked jasmine rice
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3 ½ cups water
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2 tablespoons vegetable oil
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3 cloves garlic, minced
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1 pound skinless, boneless chicken breast halves - cut into thin strips
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1 tablespoon Asian fish sauce
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1 tablespoon oyster sauce
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1 tablespoon white sugar

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½ cup fresh ginger, cut into matchsticks
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1 large red bell pepper, cut into strips
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¾ cup sliced fresh mushrooms
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4 green onions cut into 2-inch pieces
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½ teaspoon Thai red chile paste, or to taste
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2 tablespoons chicken broth
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salt and ground black pepper to taste
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2 tablespoons fresh cilantro leaves

Instructions

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.
Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste 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 the hot rice.