THAI COCONUT CHICKEN NUGGETS

The best thing about my satay sauce >> RECIPE HERE, is that it is so versatile; satay pizza, pies >> RECIPE HERE, burgers, curry, stir fry and it also makes the perfect dipping sauce for rice paper rolls or these juicy little coconut chicken nuggets. After watching Jane and Emma from MKR cook up some chicken nuggets the other night it got me thinking. Every one loves nuggets although the deep fried and battered options aren’t so healthy! Here I have created my own lean chicken mince nuggets with a Thai flare and a satay dipping sauce. Any excuse for peanut butter at dinner time. The kids (both big and small) will love them.

 

THAI COCONUT CHICKEN NUGGETS – makes about 18 nuggets

500 gms minced chicken

450ml can coconut cream

1 egg

1 small brown onion – finely diced

1 Tbs garlic minced

1 tsp ginger minced

5 kefir lime leaves – finely diced

salt and pepper

2 tsp stevia or honey

2 Tbs soy / tamari sauce

1 Tbs fish sauce

1-2 tsp chili flakes

1 tsp coriander ground

1 tsp turmeric

juice of 1/2 lime – save the other half for serving

2/3 cup of flour (buckwheat, wholemeal, coconut or almond)

1 cup desiccated coconut – for rolling

5 Tbs coconut oil – for frying

Sweet potato chips for serving – optional

 satay nuggets

 

METHOD:

Pre heat the oven to 180 degrees Celsius. Line a large baking tray with paper and set aside.

Pan fry the diced onion in 1 Tbs of coconut oil for 3-4 minutes until cooked through. Place in bowl.

Add the coconut cream and chicken mince to the onion bowl. Now add the egg, herbs, spices, garlic, ginger, flour and all the sauces and mix well. If you have time – cover with glad wrap and place in fridge to marinate for 1-2 hours.

Now for the rolling. Have the sink handy to wet your hands and pour the desiccated coconut into a bowl. Spoon out a golf ball size of chicken mixture and roll in your hands. Toss in the coconut and place on a tray.

Once all the nuggets are rolled, heat a large fry pan on the stove and add 1-2 Tbs of coconut oil. Place 1/3 of the nuggets (this should be about 8?) in the fry pan and brown on each side. Place on baking tray and repeat with the rest of the balls. Adding coconut oil each time. You want to have at least 2-3mm of coconut oil in the pan at all times to ‘shallow’ fry the nuggets.

Place the tray in the oven for 7 minutes until they are cooked through.

Serve with a satay dipping sauce >> RECIPE HERE,  and some Thai style vegetables. I chose strips of cucumber and carrot and a lettuce leaf. With a side of sweet potato chips of course! Enjoy

chickenwithsataysauc_70986_16x9

K

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