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.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 233 (53%)|
|Amt Per Serving||% DV|
|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 %|
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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: 438
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