From the menu of … Thai Chili, 2169 Briarcliff Road, Atlanta. 404-315-6750; www.thaichilicuisine.com
Q: I wanted to see if you can get the recipe for Thai Chili's Chicken with Broccoli and Mushrooms. I've had this dish at several Thai restaurants but nobody makes it as good as Thai Chili. They really are the best Thai restaurant in Atlanta. Thanks. — Tammy Feinreich, Atlanta
A: This recipe has been on the menu of Thai Chili since the restaurant opened almost 20 years ago. It was created by chef and owner Robert Khankiew who has since retired. His son Surapong Khankiew, now managing the restaurant, shared the recipe with our readers. At the restaurant, this recipe would serve one.
To recreate the precise taste of the restaurant dish, Khankiew specified particular brands for two ingredients in the recipe. These can be found at many Asian markets or in the Thai cooking ingredient aisle at the Buford Highway Farmers Market.
Thai Chili’s Chicken with Mushrooms and Broccoli
Hands on: 20 minutes Total time: 20 minutes Serves: 2
1/2 pound boneless, skinless chicken breast, sliced 1/4-inch thick
1 tablespoon cornstarch
Vegetable oil, for frying
1/2 teaspoon chopped garlic
1/2 pound broccoli, cut into florets
1/4 pound button mushrooms, sliced
1 teaspoon thin soy sauce (Kwong Hung Seng Sauce)
1 teaspoon oyster sauce
1/2 teaspoon black soy sauce
1/2 teaspoon fish sauce (Tiparos Fish Sauce)
3/4 cup chicken broth
Jasmine rice, for serving
In a small bowl, toss chicken breast with cornstarch. Set aside.
In a large skillet or wok, add vegetable oil to a depth of 2 inches. Heat oil to 350 degrees. Add chicken and cook 30 seconds or until meat is almost done. Drain chicken and set aside. Pour off oil.
In the same skillet or wok over medium heat, cook garlic until it turns opaque, about 30 seconds. Add cooked chicken, broccoli and mushrooms and toss with garlic. Add thin soy sauce and toss ingredients. Repeat with oyster sauce, black soy sauce and fish sauce, adding each one at a time. Stir in chicken broth and heat until sauce thickens, about 4 minutes. Serve immediately with jasmine rice.
Per serving: 372 calories (percent of calories from fat, 54), 34 grams protein, 12 grams carbohydrates, 3 grams fiber, 23 grams fat (3 grams saturated), 66 milligrams cholesterol, 386 milligrams sodium.
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