Sesame Chicken Nuggets Recipe

A healthier version of ever-popular chicken nuggets, these are coated in calcium-rich sesame seeds and then baked in the oven until crisp and golden.

Serves

Preparation time:

15 minutes, plus marinating

Cooking time:

20 minutes

Ingredients

4 tbsp reduced-salt soy sauce
2 tbsp honey
2 tbsp sesame oil
600g (1¼lb) mini chicken breast fillets
Olive oil, for greasing
225g (7½oz) sesame seeds

For the chilli-mayo dip

6 tbsp dairy-free mayonnaise
3 tbsp sweet chilli sauce
1 tbsp lemon juice

To serve (optional)

Roasted sweet potato chips
Steamed sliced carrots

Method

1. Mix together the soy sauce, honey and sesame oil in a large, shallow dish. Add the chicken and turn to coat in the marinade, then cover and leave to marinate in the refrigerator for at least 30 minutes.

2. Lightly oil 2 large baking trays. Put the sesame seeds on a large plate and roll each chicken fillet in the sesame seeds until evenly coated, then transfer to the prepared baking trays.

3. Place in a preheated oven, 180°C (350°F), gas mark 4, for 20 minutes, turning once, until the chicken is cooked through and the seeds are golden.

4. Meanwhile, mix together all the chilli-mayo dip ingredients in a bowl.

5. Serve the chicken nuggets with the chilli-mayo dip and accompanied by roasted sweet potato chips and sliced steamed carrots, if liked.

Recipe courtesy of Dairy-Free Food for Kids by Nicola Graimes, published by Hamlyn, £12.99

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