Thai food is very flavorful but also very different than many foods that we eat. While we might be more familiar with Chinese, or Japanese foods that use more soy sauce, Thai food uses more sweet, salty, herb, and vinegar flavors. These ingredients give Thai food a flavor that is lighter, brighter, and fresher than other foods. Thai food also relies on a variety of ingredients so that you can experience many different flavors when you eat it. If you are not fond of foods with vinegar Thai food may not be for you, but if you have never tried Thai food you don't know what you are missing.
1. Wash your hands.
2. For this recipe you will need measuring spoons and cups, a large bowl, a knife, a cutting board, a whisk, a small bowl, a strainer or colander, and a sauce pan.
If you are not allowed to use a knife or the stove by yourself you can ask an adult for help.
ChefElla's Thai Broccoli and Chicken Salad (Yields 6-8 servings)
12 oz. Broccoli Florets, Bite Sized Pieces, Blanched (1 cleaned bag from the store is 12oz.)
-Floret is a culinary term for the top or flowery part of the broccoli. For this recipe you will cut off any extra stem pieces and cut the remaining floret into bite sized pieces.
-Blanching is a cooking method where you start to cook something and then put it in cold water to stop the cooking process. Usually used for vegetable cooking. See instructions below.
5 oz. Carrots, Shredded, or Matchstick, About 2 cups
-You can find precut carrots in the produce section.
-If you would like to shred your own carrots you can. Start by cleaning your carrots. Shred your carrots by using a shredder. Be careful not to get your hand near the blade.
8 oz. Chicken Breast, Medium Dice
-For this recipe I like to use left-over rotisserie chicken, but you can bake grill or fry your chicken for this recipe. Cool chicken thoroughly after cooking.
½ Cup Roasted Peanuts or Cashews, Chopped or Whole, Non-Salted
-You can purchase just what you need in the bulk section at the grocery store.
¼ Cup Cilantro Leaves, Chopped, (Loose pack cilantro leaves into a ¼ Cup then chop)
½ Cup Water
½ Cup Rice Vinegar
½ Cup Sugar
1 tsp Garlic, Minced
½ tsp Paprika
1 ea. Thai Chili, Minced, or ½ tsp Red Chili Flakes
-If you do not like spicy food you can leave this ingredient out.
1 ½ Tbl. Cold Water
1 ½ Tbl. Corn Starch
3. Fill your sauce pan ¾ full of water. Bring water to a boil. Fill your large mixing bowl ½ full with ice water.
4. Put broccoli into the boiling water. Stir and cook for about 1 minute. The broccoli will turn bright green. Remove the pan from the stove and strain through your colander in the sink. Put strained broccoli into the ice water and mix well. The cold water will stop the broccoli from cooking. Let the broccoli cool for 5 minutes. Strain the broccoli again and let it dry in the strainer until you need it.
5. To make the Thai dressing, return the sauce pan to the stove, and turn to high heat. Add water, rice vinegar, sugar, garlic, paprika, and Thai chili to your pan. Mix well until the sugar dissolves.
6. Mix cold water and corn starch in your small bowl with a fork.
7. Bring Thai dressing to a boil. Mix corn starch mixture again and add to the Thai Dressing. Mix well and let the dressing come to a boil again. Turn off heat and remove from the stove.
8. Put dressing in a large bowl and refrigerate stir occasionally.
9. In your large bowl mix blanched broccoli, carrots, cilantro, and diced chicken.
10. When the dressing is cooled mix and add 1 cup of finished dressing to the broccoli salad.
11. Garnish the Thai Broccoli Chicken Salad with chopped peanuts.