Peanut and panko crusted chicken nuggets with thai satay sauce

Ingredients

• 4-6 ounce chicken breasts
• 1 cup all purpose flour
• 1/2 tsp chili powder
• 3/4 tsp garlic
• 1/4 tsp ginger (powder)
• 1/2 tsp coriander
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 eggs, beaten
• 1 tsp lime juice
• 3/4 cup panko bread crumbs
• 1/2 cup finely chopped peanuts
• Dash salt and pepper
• Thai Satay Sauce
• 3/4 cup homemade peanut butter (or smooth store bought)
• 1/2 cup water
• 1 tsp fresh grated ginger
• 1/2 tsp lime juice
• 1/2 tsp coriander
• 3/4 tsp red pepper flakes
• 1 tsp sesame oil

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Preparation

• Gather three mixing bowls; one for dredging flour, one for egg wash, and one for the breading mixture. In the first bowl, mix all dredging flour ingredients. In the second bowl, mix eggs and lime juice. Combine panko, chopped peanuts, salt and pepper in third bowl.
  
  Cut chicken breasts into bite size pieces (4-5 per breast). First, dip chicken pieces into flour mixture. Shake off excess, and dunk in egg wash. Let excess egg drip off and finish in the peanut and panko mixture. When nugget is well coated, place on a cooking spray covered baking rack, placed over baking sheet. Cook nuggets in a 375 degree oven for 20 minutes, or until lightly golden.
  
  Sauce
  Combine all ingredients in food processor and combine. Really, that's all. I swear.

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