Ingredients Jump to Instructions ↓

  1. 1 cup chicken broth

  2. 2 cans (4 ounces each ) chopped green chilies

  3. 2 medium onions, finely chopped

  4. 3 tablespoons butter

  5. 2 garlic cloves, minced

  6. 1/4 cup packed brown sugar

  7. 1/4 cup orange juice

  8. 1/4 cup ketchup

  9. 2 tablespoons lemon juice CHICKEN NUGGETS:

  10. 1/2 cup cornmeal

  11. 1 tablespoon chili powder

  12. 2 teaspoons ground cumin

  13. 1/4 teaspoon salt

  14. 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

  15. 3 tablespoons canola oil

Instructions Jump to Ingredients ↑

  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. 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.


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