Nuggets with Chili Sauce Recipe

Nuggets with Chili Sauce Recipe
Nuggets with Chili Sauce Recipe photo by Taste of Home
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Nuggets with Chili Sauce Recipe

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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.
Recommended: Your October Meal Plan
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

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

Nutritional Facts

6 ounce-weight: 550 calories, 24g fat (8g saturated fat), 117mg cholesterol, 891mg sodium, 45g carbohydrate (21g sugars, 6g fiber), 39g protein.

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  • 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
  1. 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.
  2. Add the brown sugar, orange juice, ketchup and lemon juice. Cook and stir over low heat for 15 minutes or until thickened; keep warm.
  3. 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.
  4. 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.
Originally published as Nuggets with Chili Sauce in Taste of Home December/January 2004, p61

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