Chicken Nuggets In Sweet Chilli Sauce Recipes

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CHICKEN NUGGETS WITH CHILI SAUCE



Chicken Nuggets With Chili Sauce image

From Taste of Home. Tangy dipping sauce perfectly complements these crisp, golden bites of chicken!

Provided by barblue

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup chicken broth
2 (4 ounce) cans 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
1/2 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 lbs boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons canola oil

Steps:

  • 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 cubes, a few at a time, and shake to coat.
  • Heat oil in a large skillet; cook chicken for 6-8 minutes of until juices run clear, turning frequently. Serve with sauce.

Nutrition Facts : Calories 578.9, Fat 23.6, SaturatedFat 7.1, Cholesterol 121.6, Sodium 900.6, Carbohydrate 49.6, Fiber 4.4, Sugar 27.4, Protein 45.1

CHICKEN NUGGETS IN SWEET CHILLI SAUCE



CHICKEN NUGGETS IN SWEET CHILLI SAUCE image

Categories     Chicken     Fry

Number Of Ingredients 11

500g skinless, boneless chicken breast cut into 40mm cubes
2 tablespoons soy sauce
1/4 cup plain flour
1/4 cup cornstarch (corn flour)
1 large egg, beaten
5 tablespoons cold water
your choice of oil for deep frying
Spicy Sweet Chilli Sauce w/ Lemongrass or
Fiery Coconut Chilli Sauce w/Curry & Ginger
Juice of a lemon
Sprigs of fresh coriander (cilantro)

Steps:

  • Place the chicken in a bowl and sprinkle the soy sauce over it. Cover and refrigerate for 1 hour. Sift together the flour and cornstarch into a bowl. Whisk in the egg and water until smooth. Let the batter stand for 10 minutes. Pour oil to a depth of 50mm into a deep fryer or wok and heat to 180 degrees C over medium heat. Working in batches, dip the chicken in the batter and gently shake off the excess. Deep-fry the chicken, a few pieces at a time, until light golden and cooked through, 4-5 minutes. Reduce the heat if the chicken browns too quickly. With a slotted spoon, remove the chicken to drain on paper towels. Cool to warm or to room temperature.

NUGGETS WITH CHILI SAUCE



Nuggets with Chili Sauce image

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.

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 4 servings.

Number Of Ingredients 18

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

Steps:

  • 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.

Nutrition Facts : Calories 550 calories, Fat 24g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 891mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 6g fiber), Protein 39g protein.

SWEET-SOUR CHICKEN NUGGETS



Sweet-Sour Chicken Nuggets image

"Everyone loves this meal, particularly our grandchildren," says Arlene Best of East Ridge, Tennessee. Frozen breaded chicken and canned pineapple make this dish a snap to prepare, and its sweet tangy taste keeps them asking for more.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 medium green pepper, cut into chunks
1 large onion, cut into wedges
1 to 2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
1/2 cup pancake syrup
1/4 cup cider vinegar
1 tablespoon soy sauce
1 can (8 ounces) pineapple chunks
2 to 3 tablespoons cornstarch
20 pieces breaded chicken nuggets, thawed
Hot cooked rice

Steps:

  • In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add the broth, syrup, vinegar and soy sauce to the skillet; bring to a boil., Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice.

Nutrition Facts : Calories 473 calories, Fat 20g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1170mg sodium, Carbohydrate 59g carbohydrate (27g sugars, Fiber 2g fiber), Protein 17g protein.

THE BEST EVER CHICKEN NUGGETS



The Best Ever Chicken Nuggets image

This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.

Provided by Nichole

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 6

vegetable oil
4 cups all-purpose flour
6 tablespoons garlic salt
3 tablespoons ground black pepper
4 eggs, beaten
8 skinless, boneless chicken breast halves - cut into small chunks

Steps:

  • Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
  • Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
  • Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 51.2 g, Cholesterol 162.2 mg, Fat 17.8 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 3.3 g, Sodium 4174.7 mg, Sugar 0.4 g

KID-APPROVED SWEET AND SOUR CHICKEN SAUCE



Kid-Approved Sweet and Sour Chicken Sauce image

This is an easy lunch or dinner that tastes just like take out! Very forgiving and allows for substitutions! This is enough for 4 kids, double for a family dinner! Serve this as a sauce for chicken nuggets and rice. You can substitute a can of orange soda for the pineapple juice.

Provided by CHELLE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons cornstarch
½ cup water
1 (8 ounce) can pineapple, drained and juice reserved
¼ cup white vinegar or apple cider vinegar
1 cup white sugar
½ cup ketchup
2 medium carrots, chopped

Steps:

  • Stir reserved pineapple juice, vinegar, sugar, and ketchup in a saucepan over medium heat until blended, 2 to 3 minutes.
  • Whisk cornstarch and water in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
  • Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 72.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.1 g, Sodium 357.1 mg, Sugar 66.3 g

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