An Asian twist on cole slaw and fried chicken.
Mix peanut butter, vinegar, and chili garlic sauce in a glass bowl. Microwave for 20 - 30 seconds to soften peanut 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 425F oven until heated through and lightly crisped.
Fill a teacup or ramekin with slaw. Pack it in lightly then 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.
This made a delicious dinner and was easy to prepare. It also looks great on the plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 438 | ||
Calories from Fat: 233 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 42.8mg | 13 % | |
Sodium 574mg | 20 % | |
Potassium 630mg | 17 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 29.7g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 438
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