Gai Pad Khing (Thai Ginger Chicken Stir-Fry)

Packed with high-quality lean chicken protein and anti-inflammatory ginger, this dish delivers authentic Thai stir-fry flavors in a light and nutritious way.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (1.3 lbs) chicken breast, sliced into bite-sized strips · 672 kcal in the whole recipe
• 130 g dry jasmine rice · 468 kcal in the whole recipe
• 40 g (about 1/3 cup) fresh ginger, julienned · 32 kcal in the whole recipe
• 200 g (7 oz) mushrooms, sliced · 44 kcal in the whole recipe
• 1 medium onion (100 g), sliced · 40 kcal in the whole recipe
• 1 medium red bell pepper (100 g), sliced · 31 kcal in the whole recipe
• 40 g green onions, cut into 3 cm pieces · 13 kcal in the whole recipe
• 3 cloves garlic (12 g), minced · 18 kcal in the whole recipe
• 1 tbsp (13 g) canola oil · 117 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 1 tbsp (18 g) fish sauce · 6 kcal in the whole recipe
• 1 tsp (5 g) sugar · 19 kcal in the whole recipe

Method

1. Rinse 130 g dry jasmine rice and cook with 260 ml water in a pot over low heat until fluffy.

   

2. In a small bowl, stir together 32 g low-sodium soy sauce, 18 g fish sauce, 5 g sugar, and 2 tbsp water.

   

3. Heat 13 g canola oil in a wok over high heat; stir-fry 12 g garlic and 40 g ginger for 30 seconds, then add 600 g chicken breast and cook until opaque.

   

4. Add 100 g onion, 100 g bell pepper, and 200 g mushrooms with the prepared sauce, stir-frying for 2 minutes over high heat.

   

5. Toss in 40 g green onions for 30 seconds, then serve warm over portions of the cooked jasmine rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.