Chicken With Macadamia Nuts

Chicken With Macadamia Nuts

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Vicki Butts (lazyme)


From Executive Chef Cheung Kam Chuen, The Regent Hong Kong.


☆☆☆☆☆ 0 votes

15 Min
15 Min


  • 1 lb
    skinless boneless chicken breast, cut into 1/2-inch cubes
  • 1
    egg white
  • 4 qt
    salted water
  • 2 c
    carrots, peeled, sliced diagonally
  • 2 c
    asparagus, peeled, sliced diagonally
  • 1/3 c
    vegetable oil
  • 1 Tbsp
    garlic, minced
  • 4
    scallions, thinly sliced
  • 1 c
    macadaia nuts, chopped
  • 3 Tbsp
    hoisin sauce
  • 4 tsp
    cornstarch ixed with 3 tablespoons water
  • ·
    salt, to taste

How to Make Chicken With Macadamia Nuts


  1. Marinate the chicken in the egg white while you parboil the vegetables.
  2. Bring the water to a boil and add the carrots. Cover and bring the water back to a boil and cook for a minute. Add the asparagus and boil for another minute. Drain the vegetables, cool them in cold water and set aside.
  3. In a wok or large skillet, heat the vegetable oil. When very hot, add the chicken and stir-fry over high heat for 1 minute or until the chicken is opaque. Add the garlic, carrots and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken.
  4. Add the scallions, macadamia nuts and hoisin sauce and stir-fry for 30 seconds Add the dissolved cornstarch and simmer for 30 seconds. Season with salt to taste.

Printable Recipe Card

About Chicken With Macadamia Nuts

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: Quick & Easy

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