Impossible™ Chicken Nuggets with Mexican BBQ Sauce, shoestring fries, and fruit and vegetable cups.
A Family Meal

Impossible™ Chicken Nuggets Meat From Plants, Tiny Fries, Mexican BBQ sauce, Fruit and Veggie Sticks

6 Servings

21 Ingredients

Showing Off

By Chef Traci des Jardins

Traci des Jardins

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.

Impossible™ Chicken Nuggets Meat From Plants, Mexican BBQ Sauce, Tiny Fries, Fruit and Vegetable Cups features a fabulous homemade 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. Dig in!
Impossible Chicken Nuggets

This recipe is made with Impossible™ Chicken Nuggets Meat From Plants

Nutritional informationWhere to buy

Let's GetCooking

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!

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Cooking Impossible™ Chicken Nuggets Meat From Plants once a week for one year means your
will be 218 gallons
Bottle of water

Which is the equivalent of135dayspersonal water usage

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