Impossible™ Chicken Nuggets Made From Plants, Peach Sweet & Sour Sauce, and Pimento Mac & Cheese Salad
4 Servings
16 Ingredients
By Chef Sean Brock
Sean Brock
85’ Total time=25’ Cooking + 60’ Preparation
Let's Get
16 Ingredients
- 13.5 oz Package Impossible™ Chicken Nuggets Meat From Plants
- 3 cup Peach Jam
- White Vinegar, divided, 2 Tablespoons
- Soy Sauce, 0.25 Cup
- Mirin, 1 Cup
- Yuzu, 0.25 Cup
- Sherry Vinegar, 0.25 Teaspoon
- 0.25 cup Raw Sherry
- Sharp Cheddar, Shredded, 8 Ounces
- Pimento Peppers, jarred, 5.5 Ounces
- 1 cup Mayonnaise
- Smoked Paprika, 0.25 Teaspoon
- Espelette Зepper, ground, 0.25 Teaspoon
- Hot Sauce, 1 Tablespoon
- Kosher Salt, 1 Teaspoon
- Dried Elbow Pasta, 1.5 Pounds
How to prepare
Step 1: Prepare Peach Sweet & Sour sauce
In a medium sauce pot, mix together peach jam, 1 tablespoon of the white vinegar, soy sauce, mirin, yuzu juice, sherry vinegar, and raw sherry, and bring to a boil. Lower heat, and simmer for 5 minutes, stirring occasionally, then remove from heat and cool to room temperature.
Step 2: Cook pasta
Prepare pasta according to directions. Drain and cool.
Step 3: Prepare the Pimento Cheese
In a large bowl, combine cheddar cheese, pimento peppers, mayo, paprika, espelette pepper, hot sauce, the remaining white vinegar, and salt, and mix together.
Step 4: Make the Pimento Mac and Cheese Salad
Mix equal parts pasta and pimento cheese mixture.
Step 5: Bake the Impossible Chicken Nuggets
Preheat oven to 375°F. Arrange frozen nuggets on baking sheet. Bake for 11 minutes or until golden brown.
Step 6: Serve and Enjoy
Enjoy the Impossible Chicken Nuggets dipped in peach sweet and sour sauce, with pimento mac and cheese salad on the side.
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