{"id":6495,"date":"2023-01-13T10:25:35","date_gmt":"2023-01-13T10:25:35","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=6495"},"modified":"2023-01-21T10:58:30","modified_gmt":"2023-01-21T10:58:30","slug":"thai-ginger-chicken","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/thai-ginger-chicken\/","title":{"rendered":"Thai Ginger Chicken"},"content":{"rendered":"
Mix together the chicken and light soy sauce in a bowl and set it aside. <\/p>\n<\/div>\n<\/div>\n
In a separate small bowl, combine sugar, light soy sauce, dark soy sauce, fermented soy bean paste, oyster sauce, sesame oil, white pepper powder, and water to create the sauce.<\/p>\n<\/div>\n<\/div>\n
Heat oil in a large skillet or wok over high heat.<\/p>\n<\/div>\n<\/div>\n
Stir-fry garlic and red chilies for 30 seconds, then add the marinated chicken and continue to stir-fry until fully cooked, about 5-10 minutes.<\/p>\n<\/div>\n<\/div>\n
Add ginger to the skillet and stir-fry for an additional 2-3 minutes.<\/p>\n<\/div>\n<\/div>\n
Pour the sauce over the chicken and stir-fry until the sauce is evenly distributed, about 2-3 minutes.<\/p>\n<\/div>\n<\/div>\n
Add wood ear mushrooms and onion to the skillet and stir-fry for an additional 3-4 minutes. <\/p>\n<\/div>\n<\/div>\n
Stir-fry spur chilies for 1 minute, then add spring onions and give the dish a final mix.<\/p>\n<\/div>\n<\/div>\n
Serve the Gai Pad King over steamed jasmine rice.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":6505,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[194],"class_list":{"0":"post-6495","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-stir-fry"},"yoast_head":"\n