1509 E. 53rd St. Chicago, Il, 60615 773.324.1999 INSPIRED GLOBAL CUISINE.
20 HENNESSY ORANGE CHICKEN
Crispy fried chicken breast pieces stir-fried with red peppers, green onions, carrots, tossed with a Hennessy cognac and orange sauce, served with jasmine rice.
24 CHANT CURRIED BEEF (GF)
Chuck shoulder tenderloin rubbed with a curry of galangal, lemongrass, ginger, garlic cooked in a curry anise, cinnamon, lemongrass, coconut milk, tamarind, served with garlic broccoli and jasmine rice.
20 BUTTER CHICKEN
Thai Marinated tender chicken slices, finished in an Indian spicy aromatic sauce of tomatoes, onions, butter, cream, served with a side of flat bread & jasmine rice.
22 BRANDY PORK CHOP New
Frenched center cut pork chop, grilled & topped with a brandy pear sauce served with mashed potatoes & asparagus.
29 BRAISED OXTAIL
Oxtail braised to perfection, slow cooked, finished with a savory demi glaze then placed on a bed of Cajun fried rice, served with sautéed spinach & minced Thai whilies, garnished with sesame seeds & green onions.
24 CREAMY SRIRACHA SHRIMP LINGUINE New
Perfectly grilled shrimp on a bed of linguine pasta & Siracha sauce with bacon bits, cherry tomatoes, greens onions, and parmesan cheese.
21 FISH & CHIPS New
Tender flaky Cod, beer battered to a light crispness, served with cilantro garlic fries, coleslaw, side of tartar sauce, and a lemon.
36 BEEF TENDERLOIN TERIYAKI New
Beef tenderloin glazed with Japanese teriyaki sauce served with grilled asparagus and sesame rice.
23 FRIED KOREAN BBQ CHICKEN
Thai marinated chicken, battered & deep fried, tossed in a Korean BBQ sauce, accompanied with mashed potatoes 'n’ gravy & side of cornbread.
30 SHORT RIB GF
Slow cooked braised short rib, finished in a savory demi glaze, placed atop jasmine rice, served with sautéed garlic broccoli & Thai red chilies, garnished with sesame seeds & green onions.
24 SAMBAL FRIED CATFISH
Catfish fillet marinated in a Sambal chili garlic sauce, fried to perfection, dolloped with a Cajun remoulade, served with black beans, jasmine rice, and Napa coleslaw.
25 SHRIMP & CHICKEN GUMBO
Shrimp, stewed chicken, Andouille sausage, shredded crab meat, in rich gravy with red peppers, celery, okra, and spicy scallion, served with jasmine rice and corn bread.
28 SOY GLAZED SEARED SALMON**
Salmon glazed with a ginger soy sauce over brown rice mixed with tomato, asparagus, and green onion.
Wok Favorites
17 DRUNKEN MOO SHU CHICKEN MANDARIN PANCAKES New
Stir-fried chicken, carrots, napa, green onions, sesame seeds, placed on Mandarin pancakes served with Asahi & hoisin BBQ sauce.
19 GENERAL TSO CHICKEN
Tempura chicken, whole peanuts, broccoli, green onions, served in a ginger-garlic sweet & sour sauce, accompanied with jasmine rice.
18 53rd STREET NOODLES
Tender lo mein noodles stir-fried with carrots, napa cabbage, green onions, served in a sweet & savory soy, with choice of chicken, beef, tofu, or mixed vegetables.
17 UDON NOODLES
Fresh traditional Japanese Udon noodles, snow peas, green onions, cilantro, served in a spicy soy, with choice of chicken, beef, or tofu.
17 DRUNKEN NOODLE
Linguine with bok choy, shaved carrots, cilantro, served with a plum wine and Thai chili sauce, with choice of tofu, chicken or beef.
17 PAD THAI* GF
Chant’s version with tamarind sauce, ground peanut, bean sprouts, green onion, and egg, with choice of tofu, chicken, or beef.
17 FRIED RICE*
Stir-fried jasmine rice with gailan, broccoli, napa cabbage, and egg. Add chicken, beef or tofu ($3).
17 PAD SEE EW*
Stir-fried fresh rice noodles, broccoli, and egg, with choice of chicken, beef or tofu.
16 SPINACH AND TOFU (v)
Spinach and tofu stir-fried with shiitake mushrooms in a vegan oyster sauce, served with a side of brown rice.
BIG PLATES
**Please advise the restaurant staff of any dietary restrictions and allergies when dining in or placing a carry out order.
**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness**
All items are subject to availability.
© 2024 CHANT Chicago / designed by Aldo F. Rojas. Photography by Aldo F. Rojas