Chicken Nuggets with Chili Sauce Recipe

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These delicious bites, accompanied with a tasty dipping sauce, are loaded with flavor and texture—a spicy Southwestern version of the popular finger food.

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Servings:

Ingredients

FOR SAUCE:
1 cup chicken broth
2 cans (4 oz. each) chopped green chilies
1 onion - diced
3 tablespoons butter or margarine
1 tablespoon chili powder
2 teaspoons cumin - ground
2 garlic cloves
1/4 cup orange juice
1/4 cup brown sugar - packed
1/4 cup ketchup
2 tablespoons lemon juice
NUGGETS:
1/2 cup cornmeal
2 teaspoons cumin - ground
1 tablespoon chili powder
1 1/2 pounds chicken breasts - boneless, skinless; cut into 1" cubes
3 tablespoons vegetable oil

Container:2 large skillets

Directions

PREP

25 mins

COOK

35 mins

READY IN

45 mins

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.

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