Chicken Nuggets With Chili Sauce

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

• Ready In: 45 mins
• Serves: 4

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

Directions

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