Ingredients for Basil Cilantro And Macadamia Nut Chicken
- 1.5 lbs boneless, skinless chicken breasts
- 1 inch fresh ginger
- 2 cloves garlic
- Jalapenos
- 1/2 cup macadamia nuts
- 3 tablespoons olive oil
- Lime Juice
- 1/4 cup plain yogurt
- 1/4 cup packed fresh basil leaves
- 1/4 cup packed fresh cilantro leaves
- Garam Masala
- Ground Coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1-2 Thai chilies
- 1 teaspoon chili oil (optional)
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How to Make Basil Cilantro And Macadamia Nut Chicken
- Combine 1 inch ginger, 2 cloves garlic, and 1-2 Thai chilies (adjust to your spice preference) in a food processor. Process until completely smooth.
- Add 1/2 cup macadamia nuts and process until finely chopped.
- Add 2 tablespoons olive oil, 1/4 cup plain yogurt, 1/4 cup packed fresh basil leaves, 1/4 cup packed fresh cilantro leaves, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until a smooth paste forms.
- Place 1.5 lbs boneless, skinless chicken breasts in a medium bowl. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated.
- Cover and refrigerate for at least 12 hours (or overnight) for best results.
- Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat.
- Add the marinated chicken and cook, stirring frequently, until the chicken is cooked through and the sauce has thickened slightly (about 20-30 minutes).
- Optional: Add 1 teaspoon chili oil for extra heat during the last few minutes of cooking.
- Serve immediately over steamed jasmine or basmati rice.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
19g
Fat
18g
Carbs
2g
