Impossible® Chicken Nuggets Meat From Plants, Tiny Fries, Mexican BBQ sauce, Fruit and Veggie Sticks
6 Servings
21 Ingredients
Showing Off
100’ Total time=90’ Cooking + 10’ Preparation
It’s tough to imagine a food more ideally suited for kids than chicken nuggets (but let's be honest, chicken nuggets are for adults, too). They are easy to make and fun to eat, the perfect handheld bite sized food. Impossible Chicken Nuggets are meatless, but still have the key characters of a chicken nugget - chicken flavor, a tender and meaty interior, and a crispy, golden breadcrumb coating.
This recipe is made with Impossible® Chicken Nuggets Meat From Plants
Nutritional informationWhere to buyLet's Get
21 Ingredients
- 13.5 oz Package Impossible® Chicken Nuggets Meat From Plants
- Mexican BBQ Sauce
- Fruit and Vegetable Cups
- Tiny Fries
Mexican BBQ Sauce
- 1 lb Tomatillos, Outer Husk Removed, Or A Small Can Of Tomatillos
- 1/4 lb Tomatoes
- 2 tbsp Agave Syrup
- 1 Yellow Onion, Peeled And Roughly Chopped
- 2 Cloves Garlic, Peeled
- 1 tbsp Tomato Paste
- 1 tbsp Smoked Paprika (Optional)
- 2 tbsp White Wine Vinegar
- 1/4 cup Ketchup
- 1 tsp Salt
- 1 cup Water Plus Additional If Needed
Fruit and Vegetable Cups
- 1 Jicama, Peeled
- 1 Green Mango, Peeled
- 3 European Cucumbers
- 3 Carrots, Washed And Peeled
Tiny Fries
- 2 Russet Potatoes, Peeled
- 2 Cups Canola Oil
How to prepare
Step 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.
Step 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.
Step 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.
Step 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.
Step 5: Serve and Enjoy
Serve Impossible Chicken Nuggets with tiny fries, fruit and vegetable cups and Mexican BBQ dipping sauce. Enjoy!
What's the
Share if you would recommend this recipe.
Grounded in
Subscribe to our newsletter
Sign up to stay updated on the latest Impossible™ recipes and product releases