Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, crispy chicken nuggets in coconut cream sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Crispy Chicken Nuggets in Coconut Cream Sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Crispy Chicken Nuggets in Coconut Cream Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have crispy chicken nuggets in coconut cream sauce using 9 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Crispy Chicken Nuggets in Coconut Cream Sauce:

1. Get 1 can (13.5 oz.) coconut cream
2. Make ready 1 tsp. coconut extract
3. Prepare 2 tsp. apple cider vinegar
4. Get 2 T. sugar
5. Prepare toasted sweetened shredded coconut (garnish)
6. Take _____________________
7. Make ready Homemade crisp chicken nuggets (or breaded fried shrimp)
8. Get Blanched snow peas
9. Take Cooked rice

If you cannot find this, you can use coconut milk in its place but you will lose a bit of the coconut flavor and the texture may be a bit runny. Turn burner to medium and allow oil to get nice and hot. In a bowl mix cornstarch, salt, pepper & cayenne pepper. In a third bowl add coconut flakes.

Instructions to make Crispy Chicken Nuggets in Coconut Cream Sauce:

1. Combine first 4 ingredients in heavy saucepan. Heat on medium-high, stirring frequently, for about 10 minutes. Remove from heat.
2. Top cooked rice with chicken, snow peas and sauce. Sprinkle toasted coconut on top. Enjoy!

In a bowl mix cornstarch, salt, pepper & cayenne pepper. In a third bowl add coconut flakes. Take chicken and douse in cornstarch mixture. Once each is done, place strips onto prepared baking pan. Make the sauce: Whisk all of the sauce ingredients together except for the salt.

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