Nuggets with Chili Sauce Recipe

Nuggets with Chili Sauce Recipe photo by Taste of Home

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Whenever field editor Diane Hixon serves these crisp golden bites of chicken, her husband is all smiles in Niceville, Florida. "He prefers them to fast-food versions," she says.

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Nuggets with Chili Sauce Recipe

Prep: 20 min. Cook: 40 min.

Yield: 4 Servings

20 40 60

Ingredients

1 cup chicken broth
2 cans (4 ounces each) chopped green chilies
2 medium onions, finely chopped
3 tablespoons butter
1 tablespoon chili powder
2 teaspoons ground cumin
2 garlic cloves, minced
1/4 cup packed brown sugar
1/4 cup orange juice
1/4 cup ketchup
2 tablespoons lemon juice
CHICKEN NUGGETS:
1/2 cup cornmeal
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons canola oil

Directions

In blender, combine broth and chilies; cover and process until pureed. Set aside. In a large skillet, saute onions in butter until tender. Stir in the chili powder, cumin, garlic and pureed mixture. 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 thickened; keep warm.
For nuggets, combine the cornmeal, chili powder, cumin and salt in a large resealable plastic bag. Add chicken, a few at a time, and shake to coat.
Heat oil in a large skillet; cook chicken for 6-8 minutes or until juices run clear, turning frequently. Serve with sauce. Yield: 4 servings.

Nutritional Facts 1 serving (6 ounces) equals 550 calories, 24 g fat (8 g saturated fat), 117 mg cholesterol, 891 mg sodium, 45 g carbohydrate, 6 g fiber, 39 g protein.

Originally published as Nuggets with Chili Sauce in Taste of Home December/January 2004, p61