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spicy macadamia chicken

tlewiswatts avatar
Recipe by
Teresa Lewis Watts
@tlewiswatts
Indianapolis, IN

This recipe is inspired by a couple very different restaurant dishes: The signature dish at the Kona Grill in Denver, CO, features a macadamia nut sauce over the Hawaiian-style chicken, & is to die for! The famous "Bang-Bang Chicken & Shrimp" from Cheesecake Factory has an amazing peanut butter flavor. After seeing fresh Macadamia Nut Butter at a local Sprout's grocery, I couldn't resist making a sauce---& the rest were ingredients I already had on hand! The sauce is what makes this dish so amazing, in my opinion: feel free to experiment with the veggies & fruits you love!

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yield 2 with awesome leftovers, or 4 with compliments to the chef! :)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For spicy macadamia chicken

  • 12
    chicken tenderloins
  • 3 c
    cooked jasmine rice
  • 18
    fresh snow peas
  • 1 can
    baby corn spears
  • 1 c
    carrot "matchsticks"
  • 1 c
    macadamia nut butter
  • 1/2 c
    heavy whipping cream
  • 1 Tbsp
    red curry spice, mango
  • 1/2 c
    chopped pineapple
  • 1/4 c
    blue diamond almonds, toasted coconut or lime & chili flavor
  • 3
    chopped green onions (scallions)
  • yoshida's marinade & cooking sauce (original gourmet flavor)
  • 3 Tbsp
    honey
  • 2
    large eggs
  • 2 tsp
    olive oil or butter

How To Make spicy macadamia chicken

  • 1
    Cook jasmine rice according to package directions; (3 cups total takes about 20 minutes.)
  • 2
    While the rice is cooking, bake the chicken tenderloins in the oven, or grill until golden. (Oven: 375 degrees; turn once; about 15 minutes fresh or 22 minutes from frozen.)
  • 3
    Chop the green onion; set aside.
  • 4
    Scramble the two eggs & set aside.
  • 5
    For the sauce: use a saucepan with a heavy bottom, preferably; place the macadamia nut butter in the pan & melt on low. Add the whipping cream & honey; stir as it begins to bubble to prevent sticking---cook about 5 minutes; allow to thicken once removed from heat. Stir in the red curry spice with mango flavoring---if you cannot find this flavor, feel free to substitute a red curry of your choice :)
  • 6
    Add the chopped green onion & the two scrambled eggs to the Jasmine rice; feel free to use Yoshida's sauce for added flavor & color: it looks & tastes like "fried rice" without any of the fuss.
  • 7
    Remove the baked or grilled chicken tenderloins from the oven or grill once they are golden & cooked through.
  • 8
    Drain the baby corn & rinse well in cool water; place in a microwave-safe dish & heat with a bit of olive oil or butter for a minute on high.
  • From Instagram: Base layer: Jasmine rice, scrambled egg, & a swath of Yoshida's Sauce. https://www.instagram.com/p/BC6fRMfKcWv/
    9
    To assemble this dish: The base layer is the Jasmine rice/scrambled egg/green onion/Yoshida sauce.
  • From Instagram: 2nd layer: Add the chicken, swathe the Macadamia nut butter/whipping cream/honey/Indian Mango Curry Sauce on top!
    10
    The second layer: Add the chicken, & layer on the Macadamia Nut Sauce over the chicken. (This photo shows a few added ingredients over the fabulous sauce!)
  • 11
    3rd layer: Add the baby corn, carrots, pineapple, & sugar snap peas.(The first time I made this, I didn't have carrots or pineapple on hand when I took this photo, above.)
  • From Instagram: 3rd layer: Add another swathe of Yoshida's Sauce & a good sprinkle of Blue Diamond Bold Almonds, Lime 'n Chili flavor---Enjoy!
    12
    4th layer: Add the almonds (your choice of flavor) & drizzle everything with Yoshida's Sauce: Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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