Thai · lunch, dinner
Gai Pad King (Thai Ginger Chicken Stir-Fry)
Video by Pailin's Kitchen on YouTube · Open on YouTube
- Gluten-free with a swap: Use tamari and a gluten-free oyster sauce, and check the tao jiew label, to keep it gluten-free
- Dairy-free
- Nut-free
Contains: Gluten, Molluscs, Sesame, Soy. Check labels on stock, sauces and spice mixes.
A quick stir-fry with about 26 g of protein a serve and just 1 tsp of sugar in the sauce for the whole pan; plenty of ginger, mushrooms, onion and capsicum bulk it out. Rich in selenium, vitamin C and vitamin B6.
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Ingredients 17
Method
Tap a time to watch that step in the video.
- Soak the dried cloud ear mushrooms in hot water for at least 15 minutes until fully softened, then drain. 3:15
- Toss the sliced chicken with 2 tsp soy sauce. In a small bowl mix the stock or water, oyster sauce, tao jiew, remaining 2 tsp soy sauce, dark soy (if using), sugar, sesame oil and white pepper. 0:55
- Heat a little oil in a wok over medium heat and fry the garlic (and chillies) until the edges just turn golden. For a milder dish, add the ginger now and cook 1–2 minutes to soften it. 4:07
- Turn the heat to high, add the chicken and toss until about a third cooked. 4:48
- Add the sauce, ginger, mushrooms, onion and red capsicum and toss until the chicken is cooked through. 5:08
- Turn off the heat, toss in the green onions and serve straight away. 6:03
Tip. The cook serves it with steamed jasmine rice. Serves 2–3; we count 3. Soften the ginger first if cooking for kids, or add more chillies for heat.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 3
Where the energy comes from one serve
- Net carbs 14%
- Protein 36%
- Fat 50%
Low carb: under 26% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High46%
25 µg a serve, mostly from chicken thighs (82%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin C High37%
33 mg a serve, mostly from red capsicum (76%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Omega-3 High32%
0.5 g a serve, mostly from canola or vegetable oil (81%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin B6 High31%
0.5 mg a serve, mostly from chicken thighs (57%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Zinc High26%
2.9 mg a serve, mostly from chicken thighs (79%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin K High26%
31 µg a serve, mostly from green onions (66%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin B12 High24%
0.6 µg a serve, mostly from chicken thighs (93%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Potassium Source12%
550 mg a serve, mostly from chicken thighs (41%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron Source11%
2 mg a serve, mostly from chicken thighs (57%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium Source11%
46 mg a serve, mostly from chicken thighs (47%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin E Source10%
1.5 mg a serve, mostly from canola or vegetable oil (53%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Show the other 4
Folate9%
36 µg a serve, mostly from red capsicum (25%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin A6%
55 µg a serve, mostly from red capsicum (57%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Calcium3%
44 mg a serve. Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin D1%
0.1 µg a serve, mostly from chicken thighs (59%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Pailin's Kitchen; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.