These Chicken Nuggets have a wonderful Teriyaki flavor and a very thin breaded coating. If you don’t have the seafood breader, flour with do perfectly fine. I do not add any additional salt to this recipe since the Teriyaki has plenty of salt in it. The Nuggets are quick and easy to make after a long day at work. Served with a green salad or a side dish of Orzo makes it a light and tasty meal.
3 pieces chicken breasts, skinless, boneless
1/2 cup Teriyaki sauce
3/4 cup seafood breader (House Autry), or Flour
2 tbsp water, cold
Cut chicken breasts up into 1 1/2 – 2 inch pieces. Place in bowl, add teriyaki sauce and let marinate for 10 minutes. Drain off excess liquid and coat with seafood breader. Shake off excess breader. Spray pan with cooking spray. Cook chicken nuggets uncovered over medium heat, turning to brown all sides. Then add 2 tablespoons cold water to the pan and immediately cover the pan with a lid. Continue to cook for another 2 minutes. Serve warm and enjoy.
Source: My Danish Kitchen