Chicken with Macadamia Nuts

  • 4 chicken breasts , boneless & skinless
  • 1/2 C. cornstarch
  • pinch of kosher salt
  • 1/2 C. vegetable oil, for frying


  • 3 T. soy sauce
  • 4T. white wine or sherry
  • 2 T. white sugar
  • 3 C. chicken stock
  • 1 C. macadamia nuts

Cut each chicken breast into chunks.  Each breast should make about 4 or 5.  Put cornstarch and salt into resealable bag.  Add about 5 chicken pieces at a time and shake to coat.  Set aside coated chicken and repeat until all chicken has been dredged.

Heat about 1/2 C.  oil in large saute pan over medium high heat.  Saute chicken until golden brown on both sides.  Do in small batches so as not to crowd the pan.

When chicken is browned, pour off excess oil, then return chicken to pan.  Pour sauce over chicken (except nuts) and bring to boil, then cover leaving a small venting hole for steam.  Reduce heat to maintain a low simmer.  Cook for 60-90 minutes, until chicken is tender enough to cut with a fork.  Add nuts last 10 minutes of cook time.



  1. Sara - we had this last night and I grated a little orange peel in it and added the juice of one orange and you are right - it gave it just a little zing. I think you could try some coconut milk and a little lime juice to give a "Thai" flavor and it would be great as well.


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