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Macadamia Nut Chicken with Shoyu Cream Sauce

This macadamia nut shoyu chicken recipe is loaded with flavor. You get the umami essence of the shoyu, the nutty, rich and buttery flavor of the macadamia nuts, little bit of sweet and salty which makes this chicken dish one of my favorites.  If you are looking for new ways to serve-up chicken, I would highly recommend trying this recipe.

Posted By: Sid Alapai
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Prep Time: 10 | Cook Time: 15-20 | Ready In: 25-30
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Macadamia Nut Chicken with Shoyu Cream Sauce


  • 1/2 cup light Aloha shoyu
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon mirin (sweet rice wine)
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon peeled and minced fresh ginger


  • 4 boneless skinless chicken breast halves
  • 1 cup macadamia nuts, finely chopped
  • 3/4 cup Panko
  • 1/2 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 4 tablespoons oil
  • 2 tablespoons butter

Aloha shoyu Cream Sauce

  • 1 Tablespoon butter
  • 1/4 cup minced onion
  • 1 Tablespoon grated ginger
  • 1/4 cup chicken broth
  • 1 Tablespoon Aloha shoyu
  • 1 Teaspoon fish sauce
  • 1/2 Cup half & half
  • squeeze lime juice

Cooking Process:


To make this chicken recipe, first combine the marinade ingredients.


Marinate chicken for 1 hour, turning occasionally, then drain.

Combine nuts and bread crumbs. Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour. In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.  Once chicken is cooked, remove from pan and set aside.

Shoyu Cream Sauce

Using the same skillet that you used to cook the chicken in, melt butter and saute minced onion until opaque.  Add flour to mixure and cook for 2-3 minutes.  Add grated ginger, chicken broth, half and half and simmer until sauce thickens.  Squeeze lime juice and serve by placing a piece of chicken on the plate and topping with sauce.

how to serve:

I like to serve this chicken dish a few different ways.  The first method is the obvious with rice on the side.  If you want to try something different, try cooking 1-2 cups of rice in the sauce plus 2 cups of water and cook how you would normally cook rice, but in the skillet.  The combination of the chicken drippings, the flavor of the gravy all get cooked into the rice which is absolutely delicious!  The third way is to shred up the chicken and use the chicken in a casserole or over pasta.  Whatever way you decide to serve this chicken dish, I know you will truly love it!