Citrus Macadamia Chicken

Adapted from "The Habanero Cookbook". Any citrus fruit juice will work in this recipe. Try tangerine, orange, or even a combination, such as lemon and lime. Adding scotch bonnets or habaneros, with their fruity heat, complements the citrus flavor of the sauce.

• 1/3 cup rice wine or dry sherry
• 2 tablespoons light soy sauce
• 1 egg white
• 2 tablespoons cornstarch
• 1/4 teaspoon ground white pepper
• 4 chicken breasts, cut into 1 inch cubes
• peanut oil for frying
• 1 Kaffir Lime leaf, minced
• 2 tablespoons lemon zest
• 1 tablespoon minced garlic
• 2 teaspoons minced fresh ginger
• 2 Scotch Bonnets, seeds and stem removed, minced
• 3 tablespoons sugar
• 1/4 cup fresh lemon juice
• 1 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 cup macadamia nuts, chopped

Combine 1 1/2 tablespoons of the wine, 1/2 tablespoon of the soy sauce, the egg white, and white pepper in a bowl and stir to mix. Add the chicken and toss to coat. Allow to sit for 10 minutes.

Combine 1 tablespoon of the lemon zest, the garlic, and chile in a small bowl. In another small bowl, stir together the sugar, lemon juice, and broth to make a sauce.

In a skillet, heat the oil to 350°F. Add the chicken and fry until lightly browned, 5 to 7 minutes. Remove and drain.

Pour off all but 1 tablespoon of the oil from the skillet. Add the garlic mixture and stir-fry for 10 seconds. Add the lemon juice mixture and bring to a boil. Slowly stir in just enough of the cornstarch mixture to thicken the sauce. Return the chicken to the sauce, add the macadamia nuts, and heat through.

Garnish with the remaining 1 tablespoon lemon zest. Serve immediately.