Spicy Macadamia Chicken
Teresa Lewis Watts
- 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
How to Make Spicy Macadamia Chicken
- 1Cook jasmine rice according to package directions; (3 cups total takes about 20 minutes.)
- 2While 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.)
- 3Chop the green onion; set aside.
- 4Scramble the two eggs & set aside.
- 5For 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 :)
- 6Add 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.
- 7Remove the baked or grilled chicken tenderloins from the oven or grill once they are golden & cooked through.
- 8Drain 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.
- 113rd 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.)