Spicy Macadamia Chicken

Teresa Lewis Watts


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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10 Min


20 Min


Stove Top


chicken tenderloins
3 c
cooked jasmine rice
fresh snow peas
1 can(s)
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
chopped green onions (scallions)
yoshida's marinade & cooking sauce (original gourmet flavor)
3 Tbsp
large eggs
2 tsp
olive oil or butter

Directions Step-By-Step

Cook jasmine rice according to package directions; (3 cups total takes about 20 minutes.)
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.)
Chop the green onion; set aside.
Scramble the two eggs & set aside.
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 :)
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.
Remove the baked or grilled chicken tenderloins from the oven or grill once they are golden & cooked through.
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.
To assemble this dish: The base layer is the Jasmine rice/scrambled egg/green onion/Yoshida sauce.
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!)
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.)
4th layer: Add the almonds (your choice of flavor) & drizzle everything with Yoshida's Sauce: Enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Hawaiian/Polynesian
Other Tag: Quick & Easy