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spicy macadamia chicken

14 Pinches 4 Photos
tlewiswatts avatar
Indianapolis, IN
Updated on Mar 25, 2016

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!

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

Ingredients

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

How To Make spicy macadamia chicken

  • Step 1
    Cook jasmine rice according to package directions; (3 cups total takes about 20 minutes.)
  • Step 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.)
  • Step 3
    Chop the green onion; set aside.
  • Step 4
    Scramble the two eggs & set aside.
  • Step 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 :)
  • Step 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.
  • Step 7
    Remove the baked or grilled chicken tenderloins from the oven or grill once they are golden & cooked through.
  • Step 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/
    Step 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!
    Step 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!)
  • Step 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!
    Step 12
    4th layer: Add the almonds (your choice of flavor) & drizzle everything with Yoshida's Sauce: Enjoy!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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