Thai Ginger Chicken

Thai Ginger Chicken (Gai Pad King)

  • 10m

    prep time

  • 12m

    Cook Time

  • 12





  • 4 tablespoons Gourmet Garden™ Ginger Stir-In Paste, divided
  • 2 tablespoons oyster sauce
  • 1 tablespoon Gourmet Garden™ Garlic Stir-In Paste
  • 1 tablespoon soy sauce
  • 2 teaspoons light brown sugar
  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast
  • 1 medium red bell pepper, sliced into thin strips
  • 1/2 pound sliced shiitake mushrooms
  • 1/4 cup green onions, cut into 1/4-inch pieces
  • 1 Thai bird chili, thinly sliced

Nutrition information

Nutrition information coming soon.


  • Mix 2 tablespoons of the Ginger Paste, oyster sauce, Garlic Paste, soy sauce, and brown sugar in a small bowl. Set aside.

  • Heat oil in large skillet on medium-high heat. Add remaining 2 tablespoons Ginger Paste; cook 30 seconds until fragrant, stirring constantly. Add chicken; stir-fry about 3 minutes. Add bell pepper, mushrooms and green onions; cook and stir 3 minutes longer.

  • Stir in sauce mixture and Thai chili; cook 2 to 3 minutes or until chicken is cooked through. Serve over steamed jasmine rice or noodles.