Chicken Nuggets with Apricot Dipping Sauce
Portion Size: 4 nuggets and ¼ cup dipping sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/3 plus 1/2 cups honey, divided | |
| 1/3 cup light soy sauce | |
| 3/4 cup rice vinegar, divided | |
| 1 tablespoon ginger | Freshly grated. |
| 1 teaspoon onion powder | |
| 2 1/2 lbs. boneless, skinless chicken breasts | Cut into nuggets. |
| 3/4 cup dried apricots | Finely diced. |
| Salt and pepper, to taste | |
| 2/3 cup sesame seeds |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a medium bowl, combine 1/3 cup honey, soy sauce, 1/4 cup rice vinegar, ginger and onion powder. Add chicken; cover and refrigerate to marinate 30 minutes. | |
| 2 | To make dipping sauce, in a small saucepan over medium-high heat, bring remaining 1/2 cup honey and 1/2 cup rice vinegar to a boil. | |
| 3 | Add apricots and return to a boil. Simmer 2 to 3 minutes. | |
| 4 | Remove from heat; cool slightly, then puree to desired consistency in a blender or food processor. Season with salt and pepper; set aside. | |
| 5 | Preheat oven to 375 °F. Line a baking sheet with parchment paper. | |
| 6 | Place sesame seeds in a shallow dish. Coat nuggets with sesame seeds and place on prepared baking sheet. | |
| 7 | Bake 15 to 20 minutes, or until fully cooked. | Cook until internal temperature reaches 165 °F. |
| 8 | Serve warm nuggets with Honey Apricot Dipping Sauce. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Posted in Chicken Dinner Recipes
