Chicken a la king is a Filipino party staple, but the full version takes work — you have to bread and fry the chicken cutlets on top of making the sauce. This recipe cuts that in half. The sauce is the same creamy, savory gravy, but store-bought nuggets replace the chicken entirely. Just cook them straight from the pack.
The sauce itself is a simple roux. The only thing to watch is adding the stock slowly — pour it all in at once and you'll get lumps. Add it a ladleful at a time while whisking and it comes together smooth in minutes.
The vegetables are frozen mixed vegetables — no chopping, no prep. Just add them straight to the sauce and they're warmed through in minutes.
Serve it as a dip with the nuggets on the side, or as a proper meal with the sauce poured over the nuggets and rice.
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Chicken Nuggets A La King is the easier version of the classic — store-bought nuggets stand in for the chicken so you only have to make the sauce. Eat as a dip or pour over nuggets with rice.
Make roux: Melt butter in a medium pot over medium heat. Sauté onion and garlic until softened and fragrant, about 1 minute. Add flour and stir continuously until the mixture thickens into a paste that looks like wet sand, about 1–2 minutes. Don't let it brown.
Build sauce: Add chicken stock a ladleful at a time, whisking constantly after each addition until fully incorporated before adding more. This prevents lumps. Once all the stock is in, the sauce should be smooth and pourable.
Add vegetables: Add frozen mixed vegetables and simmer over medium-low heat until warmed through, about 3–4 minutes. Season with salt and pepper. Set aside.
Cook nuggets: Cook chicken nuggets according to package instructions or your preferred method.
Serve: Serve as a snack with nuggets on the side and sauce for dipping, or as a meal over steamed white rice with sauce spooned over the nuggets.
