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If you don’t mind flour, coat the nuggets prior to frying for crispier results.
1/4 cup oil
2 pounds chicken nuggets
1 sweet potato, peeled and cubed
3 cups frozen stir-fry mix, defrosted
1/4 cup apricot jam, such as Tucanini Apricot Fruit Spread
1 tablespoon Goodman’s Onion Soup Mix
1 teaspoon sriracha
In a large skillet, heat oil. Fry nuggets on both sides until cooked through, then drain on a paper towel.
Stir-fry sweet potato until soft. Add vegetable mix and stir for five minutes. Add remaining ingredients and stir until sauce is smooth. Add the chicken and allow to simmer for five minutes or until sauce has thickened.
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