Gai Pad Yod Khao Pod

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.