International Recipes and Cooking Around the World

Gai Pad Yod Khao Pod

Baby sweet corn

(Thai chicken with baby corn)

Image Creative Commons by picserver.org

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Average: 3.6 (5 votes)

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

Method

  1. 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.
  2. 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.

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