Gai Pad Yod Khao Pod
(Thai chicken with baby corn)
Gai pad yod khao pod, also known as baby corn chicken, is a simple and quick Thai stir fry. The inclusion of oyster sauce as a seasoning belies a strong Chinese influence. Sometimes spelled kai phat yot khao pot.
3 to 4 servings
- Oil -- 3 tablespoons
- Chicken breast or thighs, boneless, skinless and thinly sliced -- 1 pound
- Onion, thinly sliced -- 1/2
- Garlic, minced -- 3-4 cloves
- Baby corn, cut into rounds -- 1 cup
- Straw mushrooms -- 1 cup
- Oyster sauce --3 tablespoons
- Fish sauce -- 3 tablespoons
- Sugar -- 3 tablespoons
- Pepper -- 2 teaspoons
- Heat the oil in a wok or large pot over medium-high flame. Add the chicken and stir fry until halfway cooked through, 2 to 3 minutes. Add the onions and garlic and continue stir frying until the chicken is cooked through and the onions are lightly translucent, another 2 or 3 minutes.
- Reduce heat to low and add the corn, mushrooms, oyster sauce, fish sauce, sugar and pepper. Simmer for another 5 minutes to cook through and serve with rice.
Gai Pad Yod Khao Pod Variations
- Add some julienned red peppers along with the onions if you like.
- One half bunch of chopped scallions can be substituted for the onion.
- Substitute chopped, blanched cabbage, blanched broccoli or bok choy for the straw mushrooms if you like. Or use a mixture of vegetables.