Kai Phad Khing, Stir-Fried Ginger Chicken

Thai food is strongly aromatic with a tilt on spicy side. It looks like a simple preparation but actually involves a delicate and complex balance of all taste senses; sweet, sour, salty, spicy and bitter.

Kai Phad Khing is Chinese inspired and one of the most ordered dishes on Thai restaurant menus outside Thailand. It has a strong touch of ginger ( Khing) which gives it a characteristic taste. The taste theme here is a blend of sweet, salty and spicy. Soy sauce and sliced onions also play an important part in achieving that balance of tastes.

Thailand. Kai phat khing contains stir-fried chicken and different vegetables like mushrooms and peppers, but other seasonal vegetables may be used too; like carrots, snow peas and cabbage, even pineapple chunks taste great in it.

What I love about stir-fries is that they make delicious and super quick meals for busy days. But a stir-fry should always be served right after it is cooked; otherwise, the ingredients lose their vitality.

For Kai Phad Khing, Stir-Fried Ginger Chicken :

1/2 kg, boneless, skinless chicken, cut into thin strips or bite sized cubes
2 tablespoons vegetable oil
4-5 cloves garlic, chopped
1 inch piece ginger, julienned or chopped
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 cup button mushroom, halved
1 big capsicums/bell pepper, cut into strips
1 carrot, cut into strips
I medium onion, sliced
2 stalks, spring onions, chopped
2-3 teaspoons red chilli sauce

This Is What You Do :

For all stir-fries keep everything ready and at hand always because once the process begins you’ll have to move quickly.

Ready chicken and all the vegetables as directed in the ingredients.

Mix fish sauce, soy sauce, chilli sauce, oyster sauce and sugar in a little bowl with 2-3 tablespoons of water or chicken stock.

Heat oil in a wok or big frying pan on medium high heat.

Add chicken in a single layer and leave to get golden brown on the outside for a minute or so. Stir and add garlic and ginger. Stir another minute, don’t let the ginger or garlic burn.

Add the vegetables and keep stirring till they are tender, 3-4 minutes. Add the mixed sauces. Stir another 2-3 minutes.

Remove from heat, garnish with spring onions and serve hot over steamed rice.

Serves 2