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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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.
In a separate bowl, whisk the eggs. Place the all-purpose flour in another shallow dish.
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.
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.
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.
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.
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.
Fluff the rice with a fork and stir in chopped fresh cilantro.
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
Calories |
3539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 5574 mg | 242% | |
| Total Carbohydrate | 257.5 g | 94% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 98.9 g | ||
| Protein | 263.0 g | 526% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 342 mg | 26% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1834 mg | 39% | |
*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.
