Crispy Kung Pao Chicken

Lightly battered tempura chicken breast in a balanced
sweet & spicy chili pepper and garlic sauce.

Preparation

OVEN (PREFERRED METHOD)

1. Preheat oven to 400°F.
2. Place SAUCE pouch in a bowl of warm water to thaw.
3. Open bag of tempura chicken and empty into an oven-safe container.
4. Bake uncovered for 20-24 minutes**.
5. Remove chicken from oven, toss with sauce to coat and enjoy.

MICROWAVE

1. Place SAUCE pouch in a bowl of warm water to thaw.
2. Open bag of chicken and empty into a microwave-safe container.
3. Microwave on HIGH, uncovered for 3 minutes.
4. Open SAUCE pouch. Stir in sauce with chicken. Heat for 2 additional minutes or until hot**.

 

NOTE: MICROWAVE OPERATING AT 1200 WATTS. MICROWAVES MAY VARY,

ADJUST COOK TIMES TO INDIVIDUAL MICROWAVE.

PAN FRY

1. Place SAUCE pouch in a bowl of warm water to thaw.
2. Add 2 teaspoons of vegetable oil and chicken to skillet or wok. Heat on MEDIUM for 2 minutes.
3. Cover and cook for 6 additional minutes with occasional stirring.
4. Open SAUCE pouch. Stir in sauce with chicken and heat 2 additional minutes or until hot**.

**Internal temperature should be 165°F for at least 15 seconds. These instructions are guidelines
only since individual cooking equipment vary in temperature.

Ingredients

CHICKEN: Chicken Breast Meat, Water, Cornstarch, Bleached Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid). Contains Less Than 2% Of Dextrin, Egg Whites, Egg Yolks, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Modified Potato Starch, Nonfat Dried Milk, Rice Flour, Salt, Sodium Phosphate, Xanthan Gum. Cooked In Vegetable Oil. Kung Pao Sauce: Water, Sugar, Soy Sauce (Water, Wheat, Soybeans, Salt, Alcohol, Vinegar, Lactic Acid), Modified Food Starch, Contains 2% Or Less Of: Vinegar, Spices, Garlic Powder.

 

CONTAINS: EGG, MILK, WHEAT, SOY.