- Not Too Tricky
85 Total TimeTotal Time
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!
Check out the recipe ingredients to build your shopping list!
- 1 Package Impossible™ Chicken Nuggets Made From Plants (13.5 oz)
- 3 Cups Peach Jam
- 2 Tablespoons White Vinegar, divided
- 1/4 Cup Soy Sauce
- 1 Cup Mirin
- 1/4 Cup Yuzu
- 1/4 Teaspoon Sherry Vinegar
- 1/4 Cup Raw Sherry
- 8 Ounces Sharp Cheddar, Shredded
- 5 1/2 Ounces Pimento Peppers, jarred
- 1 Cup Mayonnaise
- 1/4 Teaspoon Smoked Paprika
- 1/4 Teaspoon Espelette pepper, ground
- 1 Tablespoon Hot Sauce
- 1 Teaspoon Kosher Salt
- 1 1/2 Pounds Dried Elbow Pasta
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.
Prepare pasta according to directions. Drain and cool.
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.
Make the Pimento Mac and Cheese Salad
Mix equal parts pasta and pimento cheese mixture.
Bake the Impossible Chicken Nuggets
Preheat oven to 375°F. Arrange frozen nuggets on baking sheet. Bake for 11 minutes or until golden brown.
Serve and Enjoy
Enjoy the Impossible Chicken Nuggets dipped in peach sweet and sour sauce, with pimento mac and cheese salad on the side.