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 425F 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.
This made a delicious dinner and was easy to prepare. It also looks great on the plate.
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|Serving Size: 1 Serving (300g)|
|Recipe Makes: 4|
|Calories from Fat: 253 (51%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 44.1mg||14 %|
|Sodium 623.5mg||21 %|
|Potassium 733.6mg||19 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 39.6g|
|Protein 18.6g||27 %|
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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: 497
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