GAI PAD KING (THAI CHICKEN AND GINGER STIR-FRY)

Gai Pad King (Thai Chicken and Ginger Stir-Fry) image

Number Of Ingredients 18

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1/4 cup fish sauce
1 teaspoon lime juice
3 thai chiles, sliced
1 shallot, sliced
1 clove garlic, sliced
1 tablespoon soy sauce
1 1/2 teaspoons oyster sauce
1 teaspoon fish sauce
1 pinch sugar
3 tablespoons ginger
1/4 teaspoon white pepper
7 cloves garlic, minced
2 tablespoons vegetable oil
2 chicken breasts, cubed
1/4 ounce dried wood ear mushrooms, ehydrated and torn into 1-inch pieces
2 scallions, 1" piece
2 fresh long chiles, such as cayenne, stemmed, seeded, and quartered lengthwise
1/4 cup cilantro, chopped

Steps:

For the Prik Nam Pla (if using): In a small bowl, combine fish sauce, lime juice, Thai chiles, shallot, and garlic (if using). Set aside.
For the Stir-Fry Sauce: In a small bowl, stir together oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
or the Stir-Fry: Mix ginger, garlic, and white pepper.
In a wok or large skillet, heat oil over high heat until shimmering. Add the ginger-garlic paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and remaining sliced ginger (30g), and cook, stirring frequently, until chicken is just cooked through, about 1 minute and 30 seconds.
Add stir-fry sauce and wood ear mushrooms and continue to cook, stirring frequently, until sauce is reduced to a glaze that evenly coats ingredients, about 1 minute. Add long chiles and 1 teaspoon (5ml) water around sides of the wok and use a wok spatula or wooden spoon to scrape up any browned bits stuck to wok.
Remove from heat and stir in scallions to lightly wilt them.