Macadamia Chicken with Orange Ginger Sauce and Coconut Pilaf

Elevate weeknight dinners with this irresistible recipe for Macadamia Chicken with Orange Ginger Sauce and Coconut Pilaf. Succulent chicken breasts are encrusted in a golden macadamia nut and panko breadcrumb coating, delivering a delightful crunch with every bite. A luscious orange ginger sauce, featuring the perfect balance of tangy citrus, warm ginger, and a touch of honey, adds vibrant flavor to the dish. Paired with a creamy coconut pilaf, infused with the tropical richness of coconut milk and accented by fresh cilantro, this dish is a harmonious blend of textures and exotic flavors. Ready in just under an hour, this crowd-pleasing recipe is perfect for any occasion, combining gourmet appeal with approachable preparation.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 1 cup Macadamia nuts
• 1 cup Panko breadcrumbs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 large Eggs
• 0.5 cup All-purpose flour
• 1 cup Orange juice
• 1 tablespoon Fresh ginger
• 2 tablespoons Soy sauce
• 3 tablespoons Honey
• 1 tablespoon Cornstarch
• 1 cup Chicken broth
• 1 cup White rice
• 1 cup Coconut milk
• 0.5 cup Water
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Place macadamia nuts in a food processor and pulse until they form a coarse crumb consistency. Mix the nuts with panko breadcrumbs, salt, and black pepper in a shallow dish.

Step 3

In a separate bowl, whisk the eggs. Place the all-purpose flour in another shallow dish.

Step 4

Dredge each chicken breast in flour, shake off the excess, then dip into the eggs, and coat in the macadamia-panko mixture. Ensure the chicken is fully coated.

Step 5

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Sear the chicken for 2-3 minutes per side until golden brown. Transfer to the prepared baking sheet and bake for 20-25 minutes or until cooked through.

Step 6

For the orange ginger sauce, combine orange juice, grated fresh ginger, soy sauce, honey, and chicken broth in a small saucepan over medium heat. Bring to a simmer.

Step 7

In a small bowl, whisk cornstarch with 2 tablespoons of water. Gradually add this to the sauce, whisking constantly, until thickened. Set aside and keep warm.

Step 8

To make the coconut pilaf, rinse the rice until the water runs clear. In a medium saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.

Step 9

Fluff the rice with a fork and stir in chopped fresh cilantro.

Step 10

Plate each dish by serving a chicken breast alongside a scoop of coconut pilaf. Drizzle the orange ginger sauce over the chicken. Garnish with extra cilantro if desired.

Nutrition Facts

Serving size	(2196.0g)

Amount per serving	% Daily Value*
Calories	3539.2

Total Fat 165.3g	0%
Saturated Fat 29.9g	0%
Polyunsaturated Fat 18.9g
Cholesterol 944.0mg	0%
Sodium 5574.4mg	0%
Total Carbohydrate 257.5g	0%
Dietary Fiber 16.2g	0%
Total Sugars 98.9g
Protein 263.0g	0%

Vitamin D 82IU	0%
Calcium 342.0mg	0%
Iron 17.6mg	0%
Potassium 1834.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 29.5%

Carbs: 28.9%