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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

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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