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Gai Pad (Thai Chicken)


  • 1 ½ cups uncooked jasmine rice
  • 3 ½ cups water
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 lb skinless, boneless chicken breast- cut into thin strips
  • 1 tbsp Asian fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp white sugar
  • 1 large red bell pepper, cut into strips
  • ¾ cup sliced fresh mushrooms
  • 4 green onions cut into 2-inch pieces
  • ½ tbsp Thai red chili paste, or to taste
  • ½ tsp Rebel Herbs powdered ginger
  • 2 tbsp chicken broth
  • Salt and black pepper, to taste
  • 2 tbsp fresh cilantro
Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed, 15-20 minutes.

Meanwhile, heat a wok or large skillet over medium-high heat. Stir in garlic and chicken; cook for 2 minutes.

Add the fish sauce, oyster sauce, sugar, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes.

Dissolve chili paste and Rebel Herbs powdered ginger in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve over a bed of rice and top with fried egg.


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