Sticky Garlic and Chilli No Chicken Nuggets
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Serves: 4-8 | Prep: 10 mins | Cook: 20 mins | Difficulty: Medium
INGREDIENTS
- 2 bags Moving Mountains No Chicken Nuggets
- 6 cloves garlic, crushed (for the sauce)
- 2 tbsp rice wine vinegar or any white vinegar (for the sauce)
- 60ml water or vegetable stock (for the sauce)
- 80ml agave syrup (for the sauce)
- 1 tbsp soy sauce (for the sauce)
- 2 tsp garlic powder (for the sauce)
- 1 tsp corn flour (for the sauce)
- Optional seasonings: salt, pepper, five spice, dried chilli flakes, ground coriander (for the sauce)
- Fresh lime wedges, to serve
- Finely sliced fresh chillies, to serve
- Sesame seeds, to serve
- Chopped coriander leaves, to serve
- Finely sliced spring onions, to serve
METHOD
- Cook the Moving Mountains No Chicken Nuggets, following the instructions on the packet.
- Whilst the nuggets are cooking, prepare the sticky sauce.
- Add oil to a medium heat saucepan, add the crushed garlic and fry until it begins to soften.
- Add the agave syrup, water, vinegar and soy sauce, along with any optional seasonings. Increase the heat and cook until the sauce begins to thicken, adding the corn flour to thicken further if required or more water to loosen. Pour three quarters of the sauce into ramekins for dipping.
- Place the cooked nuggets on a large serving dish and drizzle the remaining sauce over them, then garnish with fresh lime wedges, sliced fresh chillies, sesame seeds, coriander and spring onions.
