Impossible™ Chicken Nuggets Made From Plants, Peach Sweet & Sour Dipping Sauce, and Pimento Mac & Cheese in colorful Joyland Restaurant packaging
A Family Meal

Impossible™ Chicken Nuggets, Peach Sweet & Sour Sauce, and Pimento Mac & Cheese Salad

4 Servings

20 Ingredients

Not Too Tricky

By Chef Sean Brock

Sean Brock

85’ Total time=25’ Cooking + 60’ Preparation

Straight off the menu of his East Nashville restaurant Joyland, James Beard-award winning Chef Sean Brock brings us this Southern-inspired meal of pure happiness. Pair Impossible™ Chicken Nuggets Made From Plants with a sweet and sour dipping sauce, featuring flavors of peach, soy sauce, and mirin. It’s a step up from other sweet and sour sauces!
As a side dish, try this recipe for a pimento mac and cheese salad. It uses two types of peppers: diced pimento (yes, the same type of diced pepper you’d see peeking out of your green olives) and espelette, which comes exclusively from the Pyrenees region of France. Unexpected bonus: you just may have a pleasant dinner conversation with your kids about where the Pyrenees are located—while dunking delicious nuggets. Enjoy!
Impossible Chicken Nuggets

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

Nutritional informationWhere to buy

Let's GetCooking

20 Ingredients

  • 13.5 oz Package Impossible™ Chicken Nuggets Meat From Plants
  • Peach Sweet and Sour Sauce
  • 1 1/2 lbs Dried Elbow Pasta
  • Salt
  • Pimento Cheese

Peach Sweet and Sour Sauce

  • 3 cups Peach Jam
  • 1 tbsp White Vinegar
  • 1/4 cup Soy Sauce
  • 1 cup Mirin
  • 1/4 cup Yuzu
  • 1/4 tsp Sherry Vinegar
  • 1/4 cup Raw Sherry

Pimento Cheese

  • 8 oz Sharp Cheddar, Shredded
  • 5 1/2 oz Pimento Peppers, Jarred
  • 1 cup Mayo or Plant-Based Mayo
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Espelette Pepper, Ground
  • 1 tbsp Hot Sauce
  • 1 tbsp White Vinegar
  • 1 tsp Kosher Salt

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