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Spicy Thai Chix w/ Cashew Print Email


1/2 pound boneless chicken, cut into strips (thighs taste the best)
2 Tbs. canola or vegetable oil
1 tsp. minced garlic
4-6 dried Asian chilies
1 dried New Mexico chili, cut into pieces
1 cup sweet onion chunks
1 cup cashew nuts
1 1/2 Tbs. fish sauce
1 1/2 tsp. soy sauce
1/2 tsp. sugar or more to taste
1/4 cup green onion sections
2 Tbs. chicken stock

Start rice then prep all ingredients and have them close at hand, this goes quickly. Use a large, heavy wok or frying pan. Heat over hottest flame possible and keep on high throughout cooking, allowing heat to recover after each addition.

Add canola oil and stir fry garlic and chilies until fragrant. Add meat and stir fry just until color changes. Add onion chunks and cashews and stir, then add fish sauce, soy sauce and sugar and stir. Add green onions and stock and bring to a boil. Serve with steamed rice and stir fried Shanghai (Baby) Bok Choy and/or Gui Lan or broccoli -- stir fry veggies in oil, garlic and a splash of oyster sauce.
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