Chicken Nuggets With Chili Sauce - cooking recipe

Ingredients

For sauce
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
For Chicken Nuggets
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

Preparation

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.