The cost of the macadamia nuts in this recipe makes it expensive, but I received a gift of the nuts from my cousin who lives in Hawaii. After baking several desserts with the nuts, I turned to an entree.  You can substitute cheaper nuts (almonds, walnuts) or almost any nut of your choice as long as you use whole nuts or halves.

• 1 cup macadamia nut halves
• 2 teaspoons Peanut Oil (if you don’t have access to peanut oil, use sesame oil or vegetable oil in that order)

Sauce

• 3 Tablespoons cooking sherry
• 2 Tablespoons Tamari or soy sauce
• 2 Tablespoons water
• 2 teaspoons cornstarch
• 1 teaspoon blended spice powder like Asian five spice powder, Indian Garam Masala, Tony Chachere’sOriginal Creole seasoning or Old Bay seasoning.

Stir-fry ingredients

• 1 pound chicken tenders, cut to bite-sized pieces
• 2-3 cups broccoli florets
• 1 medium or large yellow onion, peeled and cut to bite-sized pieces
• 3-5 garlic cloves, peeled and minced

Prep time: 15 minutes of chopping vegetables and cutting chicken tenders

Cook time: 12-13 minutes of stir-frying

Heat large, non-stick skillet over high heat for 45 seconds.  Pour in 1 teaspoon of the oil and swirl to coat hot pan.  Add the nuts and stir-fry 2 minutes.  Use a slotted spoon to remove the nuts to a paper towel- lined plate.

Add the remaining 1 teaspoon of oil to the wok, swirl to coat the pan again, and add the onion, Stir fry onion for 2 minutes.  Add the chicken and garlic and stir-fry for 4 minutes. Add the broccoli stir fry 2 more minutes.  Add sauce and stir while cooking 2 more minutes.  Stir in the cooked nuts, remove from heat and serve immediately, over hot rice.