Sweet ’n Sour Chicken Nuggets
The chicken nuggets typically served on kids’ menus are fried, adding extra fat and calories. Here, chicken chunks are marinated in a zesty blend of honey, lemon, tomato paste and soy sauce, then baked in the oven with a crunchy sprinkle of sesame seeds. It’s a healthier, more flavorful version of a tried-and-true children’s favorite.
1½ lb. honey
¾ cup lemon juice
¾ cup tomato paste
½ cup dark soy sauce
¼ cup vegetable oil
1 tbsp. dry mustard
About 6 lb. chicken nuggets (cut from skinless, boneless chicken)
Vegetable cooking spray
¼ cup sesame seeds
12 lb. broccoli-carrot mix, cooked and well drained
1. In large bowl, stir together honey, lemon juice, tomato paste, soy sauce, oil and mustard. Add chicken; stir well to coat. Cover and marinate in refrigerator 30 to 60 min.
2. Preheat oven to 350°F. Generously spray sheet pans with nonstick vegetable cooking spray. Spread chicken on pans; sprinkle with sesame seeds. Bake 15 min., stirring every 5 min. to ensure even cooking.
3. To serve, skewer chicken nuggets on short wooden skewers. Accompany with broccoli-carrot mix. Serve extra sauce on the side for dipping.
Recipe courtesy of the National Honey Board