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ImpossibleTM Chicken Nuggets Made From Plants, Mexican BBQ Sauce, Tiny Fries, Fruit and Vegetable Cups

Impossible™ Chicken Nuggets with Mexican BBQ Sauce, shoestring fries, and fruit and vegetable cups.
  • 6Servings
  • Not Too Tricky
  • 16Ingredients
  • 10 minPreparation
  • 90 minCooking
  • 100 Total TimeTotal Time

It’s tough to imagine a food more ideally suited for kids than chicken nuggets. They are easy and fun to eat, just the right size for kids and now they’re made from plants! In addition to the Impossible Chicken Nuggets Made From Plants, this meal suggests a fabulous dipping sauce and two sides that are perfect for kids as well—Tiny Fries and Fruit and Veggie Sticks. With this Mexican BBQ sauce from chef Traci des Jardins, you won’t have to worry about what kind of preservatives are keeping your bottled sauce shelf-stable. Never made your own BBQ sauce? It’s not that hard and it will taste so much better. Enjoy your dipping!

16 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Package Impossible™ Chicken Nuggets Made From Plants (13.5 oz)
  • 1 Pound Tomatillos, outer husk removed, or a small can of tomatillos
  • 1/4 Pound Tomatoes
  • 2 Cloves Garlic, peeled
  • 1 Yellow Onion, peeled and roughly chopped
  • 1 Tablespoon tomato paste
  • 1 Tablespoon smoked paprika (optional)
  • 2 Tablespoons white wine vinegar
  • 1/4 Cup Ketchup
  • 1 Teaspoon Salt
  • 1 Jicama, peeled
  • 1 Green Mango, peeled
  • 3 European Cucumbers
  • 3 Carrots, washed and peeled
  • 2 Russet Potatoes, peeled
  • 2 Cups Canola oil
5 steps
  1. Make the Mexican BBQ Sauce

    In a toaster oven, under a broiler, or on a grill, place the tomatillos and tomatoes onto a sheet pan or baking dish and broil until slightly blackened. Place agave syrup into a large sauce pan, add onions and garlic and cook until soft. Add blackened tomatillos and tomatoes, tomato paste, smoked paprika, vinegar, ketchup, 1 teaspoon salt, and 1 cup of water. Cook at a low simmer, covered, for 40 minutes, adding additional water if needed to keep mixture saucy, until all ingredients are soft. Puree until smooth in a blender. Taste and add additional salt if needed.

  2. Fruit & Vegetable Cups

    To prepare the fruit and vegetable cups, cut jicama, green mango, cucumbers, and carrots into sticks about 1/2 inch square by 3-4 inches long. Place into individual cups to serve.

  3. Bake The Impossible Chicken Nuggets

    Preheat oven to 375°F. Arrange frozen nuggets on baking sheet. Bake for 11 minutes or until golden brown.

  4. Fry The Tiny Fries

    While the Impossible Chicken Nuggets are baking, prepare the shoestring fries. Use a mandolin to cut the potatoes into shoestrings and then place in water until ready to use. Preheat oil to 375°F, drain the shoestrings and dry in a clean dish towel or paper towel. In small batches, fry the shoestring fries to golden brown. Remove with a slotted strainer and place onto paper towels to drain.

  5. Serve and Enjoy

    Serve Impossible Chicken Nuggets with tiny fries, fruit and vegetable cups and Mexican BBQ dipping sauce. Enjoy!

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