This is chicken nuggets recipe is one of our all-time favorites from Chef Frank. The Thai-inspired meal takes an unhealthy childhood-favorite food and turns it into a nutritious option for adults and children, without sacrificing flavor or the comfort-factor These chicken nuggets are great for parties and family dinners, and leftovers are perfect on top of lunchtime salads. The Thai dipping sauce is also fantastic, and the Clean team has been known to make just the sauce and use it with everything from roasted vegetables to salads; some of us even eat it with a spoon. It’s that good.
Makes 2-4 servings
Chicken Nuggets Recipe Ingredients
Crusted Chicken Ingredients
1 egg 2 tablespoons coconut or almond milk (unsweetened)
1 cup almond meal
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon paprika or chili powder
¼ cup olive oil + 3 tablespoons extra
5 cloves garlic, peeled and minced
1 tablespoon apple cider vinegar
1 tablespoon freshly ground pepper
1 large or 2 small boneless chicken breasts
a few sprigs of parsley for garnish (optional)
Thai Sauce Ingredients
1 1/2 cups dry-roasted almond butter
1/4 cup wheat free tamari or 1 tablespoon miso paste
1 teaspoons red chili paste (unsweetened)
1 tablespoon minced fresh ginger root or 2 teaspoons ginger powder
optional: 1 or two drops stevia (to taste, you don’t want it too sweet, you might not need any at all)
juice of 1 lime ¼ cup coconut milk (as thick or thin as you want) 1/4 cup hot water (as needed)
Directions
Preheat oven to 425°F and line a baking sheet with parchment paper, or else be prepared to really scrub it afterwards.
Prepare the chicken coating.
In a small bowl, whisk together the egg and non-dairy milk.
In a large plastic bag, combine almond meal, garlic powder and sea salt.
Dip the chicken pieces in the egg mixture and then put them into the plastic bag and shake until well-coated.
Place them on the baking sheet.
Drizzle with 1/4 cup olive oil and bake for 8-10 minutes.
Meanwhile, mix together the 3 tablespoons olive oil with the vinegar, minced garlic, and ground pepper. Set aside for the flavors to mix. This is the sauce you’ll serve the chicken with.
Make the Thai sauce.
Place all sauce ingredients, except for the water, into a high speed blender. Puree on high, using the water to help thin the sauce until smooth and creamy.
Turn the chicken pieces and let bake for another 3-5 minutes until crispy and golden.
To serve, remove from oven, and place in a deep dish. Drizzle the pepper-garlic sauce over the pieces, tossing to coat , sprinkling with parsley if you wish. Serve warm with the Thai sauce for dipping.
Delicious. Don’t be surprised when there aren’t any leftovers, but if by some chance there are, the chicken and the sauce are equally delicious cold, in wraps or on salads.
Recipe//Frank Giglio
Photography/Edits// Jenny Nelson
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