Submitted by Kathy Meyer, Lebanon, Mo.
For the nuggets:
1 pound ground chicken or ground turkey
1 egg, whisked
1 bundle of cilantro, chopped (the more, the better)
3 scallions or green onion, chopped
2 tsp sesame oil
1/2 C coconut flour
1/4 tsp ginger
Salt and pepper, to taste
1 to 2 Tbsp coconut oil
For the dipping sauce:
1/4 C coconut aminos
1/8 C white wine vinegar
1 Tbsp stone ground mustard (from the bottle/container, not powder)
1 tsp raw Honey
Mix together the ground chicken, egg, cilantro, scallions, sesame oil, ginger, and salt and pepper. Then heat up a large skillet under medium heat and add 1 to 2 tablespoons of coconut oil. Place your coconut flour in a shallow bowl. Make small balls from your nugget mixture, “nugget sized” and place each nugget in the coconut flour (being sure to only lightly dust the nuggets) then place in your skillet. Use a spatula to slightly flatten out each nugget. It only needs just a little press down. Cook on both sides for 5 to 7 minutes or until cooked through.
While your nuggets cook, mix your dipping sauce ingredients together. Once your nuggets are done, dip in the sauce and enjoy.