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Chicken with Macadamia Nuts

Source: Burt Wolf's Origins, Hong Kong
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
About The Regent, Hong Kong. The Regent, is one of the world's great hotels and is presently run by Thomas Gurtner, one of the world's great hotel keepers. The property is located on the kowloon waterfront over looking Victoria Harbor. For over 30 years, The Regent restaurants have been famous for the quality of their food and service.
1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice
1 egg white
4 quarts salted water
2 cups peeled carrots, cut on the diagonal into 1/2-inch pieces
2 cups trimmed peeled asparagus, cut on the diagonal into 1/2-inch dice
1/3 cup vegetable oil
1 tablespoon minced garlic
4 scallions, white and green parts, thinly sliced
1 cup chopped macadamia nuts
3 tablespoons hoisin sauce
4 teaspoons cornstarch mixed with 3 tablespoons water
Salt to taste
Chicken with Macadamia Nuts Recipe at
In a bowl, marinate the chicken in the egg white while you parboil the vegetables.

In a pot, bring the water to a boil and add the carrots. Cover and bring the water back to boil and cook for a minute. Add the asparagus and boil for another minute. Drain the vegetables, cool them in cold water, and set aside.

In a wok or large skillet, heat the vegetable oil. When very hot, add the chicken and stir-fry over high heat for 1 minute, or until the chicken is opaque. Add the garlic, carrots, and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken.

Add scallions, macadamia nuts, and hoisin sauce and stir-fry for 30 seconds. Add the dissolved cornstarch and simmer for 30 seconds. Season with salt.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 642
Fat. Total: 46g
Fiber: 8g
Carbohydrates, Total: 29g
Sodium: 314mg
% Cal. from Fat: 64%
Cholesterol: 66mg
Protein: 34g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Ninella, AZ Reviewed: 06/24/2008
I had all the ingredients and love macadamia nuts, so thought I would try it. Wasn't sure it would be so good with so few seasonings. I did add some sherry, but don't know that it needed it. I served it over rice. Will keep this one.
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