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Chicken Nuggets with Sun Dried Tomato Ketchup

Easy weeknight chicken meal for you and your kids.
Course Main
Cuisine American
Author adapted from Mark Bittman

Ingredients

  • 1/4 cup all-purpose flour more as needed
  • 1/4 cup almond flour/meal more as needed
  • 1- 1/2 pounds boneless chicken cut into 1-inch pieces
  • 4 tablespoons grapeseed oil or any neutral oil
  • Salt and pepper to taste
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons finely chopped shallots
  • 1/8 teaspoon cayenne pepper optional if feeding kids
  • 1 cup Sun Dried Ketchup from Traina Foods
  • 2 tablespoons red wine vinegar
  • 1 small lime cut in half
  • Fresh basil leaves - chopped for garnish optional

Instructions

  1. Place the flours in a large bowl and mix together. Toss the chicken in the flour until it is lightly dusted.
  2. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to medium-high. When the oil is hot but not smoking, add chicken in one layer. (If oil smokes, it will taste bad.)
  3. Sprinkle with salt and pepper and cook until the chicken is golden on one side, about 4 minutes. Toss the chicken until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Transfer to a plate. Remove pan from the heat and let it cool for a moment.
  4. Add the remaining oil to the pan and return it to medium high heat. Add the garlic, shallots and the cayenne pepper and cook, stirring, for about 2 minutes. Add the ketchup and the red wine vinegar and stir; cook until ketchup bubbles then darkens slightly, about 2 minutes, stirring regularly.
  5. Return chicken to the pan and stir to coat with the ketchup sauce.
  6. Transfer to a serving dish, squeeze lime juice over the chicken, adjust the seasoning, garnish with the basil leaves if you like, then serve.