Macadamia Nut Chicken with Shoyu Cream Sauce
Macadamia Nut Chicken with Shoyu Cream Sauce
I am always looking for new chicken recipes; since I use chicken so much, it can get a little boring eating the same old dish. I came across this fun summer recipe and thought I would try it out.
Ingredients
For chicken:
- 4–8 ounces skinned and boneless chicken breasts
- 1/4 cup of chopped macadamia nuts
- 3 cups of Panko
- 1/4 cup of flour
- 1/2 cup of milk
- 3 whole eggs
- Salt and pepper to taste
For sauce:
- 2 cups of heavy whipping cream
- 1/4 cup of soy sauce
- 2 tablespoons of cornstarch
- 2 tablespoons of water
Directions
- Salt and pepper the chicken and set aside.
- In mixing bowl, combine milk and eggs and mix well.
- In another mixing bowl, combine the chopped nuts and Panko and mix well.
- Take the seasoned chicken and lightly flour it. Dip the chicken in the milk and egg mixture, then put into the mixture of Panko and nuts. The chicken should be well coated.
- Heat a large size sauté pan with oil. Once the oil is hot, add the chicken and sauté it on both sides until it is golden brown. Transfer the pan into an oven set to 350 degrees F and continue to cook it for 12 minutes or until chicken is done.
- For the sauce, place heavy cream and soy sauce in a saucepan and bring it to a boil; turn down to a simmer. In a separate bowl, mix the cornstarch and water and stir into a paste. Add the cornstarch paste into the cream and soy sauce and stir until the mixture thickens.
11 comments
Alyssa | March 14, 2013
This looks so yummy!! Can't wait to try!!
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Virginia Smith | March 21, 2013
Wow, what great flavors to add to chicken! Thanks for sharing! Can't wait to make this. Virginia
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Lynda | April 18, 2013
I love this recipe. It is so very good and easy to make. The sauce makes the difference. I am going to try the sauce in a chicken pot pie.
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Brittany | June 18, 2013
I love this recipe. My husband and I are making it for the second time tonight. Thanks for sharing!
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Sherylen | September 24, 2013
So good and easy too...this is a "keeper"! Thanks...
I will note my chicken breasts were pretty thick even though I cut them in 1/2 so it did take about 25 minutes to cook them thru...probably will depend upon size of the chicken breasts..
Lyn | October 3, 2013
Hey Sherylen, I usually pound my chicken breasts to an even thickness before coating. Helps them to cook quicker and more evenly, and they stay nice and moist.
Fantastic recipe Brittni, thanks!
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Nicole | August 13, 2015
OH MY GOODNESS!! This is my FAVE at Kona Grill Restaurant, literally is THE BEST chicken I have ever eaten!! I can't not wait to make this at home, I can have my birthday meal anytime now & not pay $20 a plate either!! Holy happiness!! The only thing missing is the recipe for the papaya/pineapple (or might be mango instead of pineapple) marmalade & then it would be complete!! Served with mashed garlic red taters!! YUMMY! Thank YOU for posting this, Holy HAPPINESS!! I just ate my leftovers from my birthday & already ready to make this!! Hahaa!
Laura | April 21, 2023
I'm 8 years late, but I used to work at Kona. I usually buy crushed pineapple and a papaya, use about 15oz or less of pineapple and half the papaya. Depending on the amount of fruit used, the minimum is 3 tbsp of sugar (if using a 1/2 cup of each fruit), and scale up from there. I let it sit at a low heat for 20 minutes, until it boils - then I put it into a food processor and put it in the fridge to cool before dinner. Super super easy and honestly hard to mess up lol :)
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John Eggen | February 1, 2017
Couldn't find macadamia nuts in our small town, getting creative I found can of cashew bits and pieces. Threw them in the chopper for a couple of taps. It worked beautifully. Works really well with the sauce!
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Rachel | January 4, 2020
Soooooo good! Served this with apricot preserves on the side and it tasted just like Kona. Great recipe!
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Mary | May 29, 2020
This is delicious. And so easy! My grocery store was out of chicken breasts so I used tenderloins. They were perfect. They cooked so evenly and quickly in the oil, I didn’t even put them in the oven. Excellent!
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Ritara Hauck | January 7, 2021
Thanks for sharing your recipe. Can’t wait to try it. This is my favorite dish at Kona Grill. My husband and I went there for lunch yesterday January 6 2021. I ordered this dish and I was so disappointed on how it turned out. Had 3 small pieces of chicken with barely any sauce. The last piece of chicken was like rubber. The broccoli was like soaked in oil and salty. It was the worst I have ever had at Kona Grill. So I’m looking forward to make my own. Thanks again for sharing. Have a great 2021.
Jennifer Dominianni | February 19, 2021
This is also my fave dish and unfortunately the prices at Kona went up and the quality went way down. I’m so thrilled to make it at home!!!!
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Megan | July 27, 2021
I'm making this tonight as a surprise for my dad. It's my first try, but the recipe is simple and I'm confident it will turn out great.
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