Update my dinner status, I'm making this tonight.
28 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 45 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
-- Dressing --
-- Slaw --
-- Chicken --
-- Garnish --
- 1 large Lime - cut in wedges
Preparation
Mix peanut butter, vinegar, and chile garlic sauce in a glass bowl. Microwave for 20 - 30 seconds to soften beanut butter if needed. Add mayonnaise and sesame oil then blend thoroughly with a fork or whisk.
Mix slaw ingredients together in a large bowl and add 1/2 of the dressing. Toss until all veggies are coated. Allow to sit for at least 30 minutes (up to 2 hours) tossing occasionally. Add a bit more dressing as needed to keep surfaces moist but not sloppy wet.
While slaw is marinating, heat chicken in 425?F oven until heated through and lightly crisped.
Fill a teacup or ramekin with slaw. Pack it in lightly then place a serving place on top and invert the dish. Carefully remove the ramekin to leave a mound of slaw. Place the chicken nuggets around the mound of slaw, garnish with crushed peanuts and a lime wedge.
Each (4 oz chicken, 1 cup slaw) serving contains an estimated:
Cals: 529, FatCals: 252, TotFat: 29g
SatFat: 7g, PolyFat: 6g, MonoFat: 11g
Chol: 95mg, Na: 680mg, K: 1266mg
TotCarbs: 43g, Fiber: 8g, Sugars: 10g
NetCarbs: 35g, Protein: 29g
Adapted from recipe in: Restaurant Management, April 2008
VARIATION: Substitute breaded calamari rings or popcorn shrimp for the chicken.
