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Nuggets with Chili Sauce

 Nuggets with Chili Sauce
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.
4 ServingsPrep: 20 min. Cook: 40 min.


  • 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
  • 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


  • 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

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Nuggets with Chili Sauce (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.