Nutty Sesame Chicken Nuggets
These can be served as an appetizer, or with white rice or noodles for a dinnertime favorite.
6 ounces chicken breast
3 cloves garlic, crushed
1 teaspoon fresh ginger, grated or ¼ teaspoon ground ginger
1 egg white
1 teaspoon cornstarch
¼ cup pistachios, shelled and chopped roughly
4 tablespoons sesame seeds
2 tablespoons grapeseed oil
Salt and pepper to taste
Sauce:
¼ cup gluten free hoisin sauce (Check label for allergens!)
1 tablespoon chili sauce
Cut chicken into quarters. Combine chicken, garlic, ginger, egg white and cornstarch into a food processor. Process them to a smooth pasty consistency. Add the pistachios and salt and pepper to taste.
Roll the chicken mixture into small balls – you should be able to end up with approximately 20 balls. Roll to coat them in the sesame seeds.
Heat grapeseed oil in a large skillet or wok. Stir-fry the chicken in the oil in batches, turning them until golden brown. Drain on paper towels.
To make the sauce, combine the hoisin sauce and chili sauce, mixing well.
Sprinkle the chicken bites with remaining pistachios and serve with the sauce on the side.
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