Chicken Nuggets with Chili Sauce
From mountainmama 15 years ago
- 10 minutes to make
- Serves 6
These delicious bites, accompanied with a tasty dipping sauce, are loaded with flavor and texture a spicy Southwestern version of the popular finger food.
Ingredients
- SAUCE: shopping list
- - 1 cup chicken broth shopping list
- - 2 cans (4 oz. each) chopped green chilies shopping list
- - 1 onion - diced shopping list
- - 3 tablespoons butter or margarine shopping list
- - 1 tablespoon chili powder shopping list
- - 2 teaspoons cumin - ground shopping list
- - 2 garlic cloves shopping list
- - 1/4 cup orange juice shopping list
- - 1/4 cup brown sugar - packed shopping list
- - 1/4 cup ketchup shopping list
- - 2 tablespoons lemon juice shopping list
- NUGGETS: shopping list
- - 1/2 cup cornmeal shopping list
- - 2 teaspoons cumin - ground shopping list
- - 1 tablespoon chili powder shopping list
- - 1 1/2 pounds chicken breasts - boneless, skinless; cut into 1" cubes shopping list
- - 3 tablespoons vegetable oil shopping list
How to make it
- FOR CHILI SAUCE:
- In large skillet sauté onions in butter until tender. Stir in chili powder, cumin, garlic; stir to combine. Stir in chicken broth and chopped green chilies.
- Bring to a boil; reduce heat to low, simmer, uncovered for 20 minutes; stirring occasionally.
- Add the brown sugar, orange juice, ketchup and lemon juice. Cook and stir over low heat for 15 minutes or until slightly thickened. Keep warm (on low).
- FOR NUGGETS:
- Combine cornmeal, cumin and chili powder in a large plastic resealable bag or bowl. Add chicken pieces; shake or stir to evenly coat.
- Heat oil on medium high heat in skillet. Cook chicken pieces 6-8 minutes, turning once or twice.
- Serve with chili sauce.
- Yields 60 Nuggets
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