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!


☆☆☆☆☆ 0 votes

2 with awesome leftovers, or 4 with compliments to the chef! :)
10 Min
20 Min
Stove Top


  • 12
    chicken tenderloins
  • 3 c
    cooked jasmine rice
  • 18
    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
  • 3
    chopped green onions (scallions)
  • ·
    yoshida's marinade & cooking sauce (original gourmet flavor)
  • 3 Tbsp
  • 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.
  9. To assemble this dish: The base layer is the Jasmine rice/scrambled egg/green onion/Yoshida sauce.
  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.)
  12. 4th layer: Add the almonds (your choice of flavor) & drizzle everything with Yoshida's Sauce: Enjoy!

Printable Recipe Card

About Spicy Macadamia Chicken

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

Show 2 Comments & Reviews

How To Make Butternut Squash With A Pecan Brioche Crust Recipe

How to Make Butternut Squash With a Pecan Brioche Crust

Kitchen Crew @JustaPinch

Butternut squash is delicious with its natural buttery sweetness. What would happen if you roasted it and added a crumbled crust to the top? Well, you have a fancy (but...

How To Make Italian Sausage Spaghetti Squash Recipe

How to Make Italian Sausage Spaghetti Squash

Kitchen Crew @JustaPinch

Love pasta but not the carbs? Then try roasted spaghetti squash the next time a pasta craving hits. Naturally gluten-free, it’s low in carbs and calories but full of vitamins....

Easy Homemade Soup Recipes

Easy Homemade Soup Recipes

Kitchen Crew

In my part of the country, one day it's cold the next it's warm. I'm not sure Mother Nature can figure out what season it is. Even if the weather...