Sweet & Sour Chicken
Tempura chicken combined with onion, pineapple and red bell pepper in a classic sweet and sour sauce, served on a bed of white rice.
Net Weight 25 oz (1 lb 9 oz) (709 g)
Net Weight 25 oz (1 lb 9 oz) (709 g)
Sweet & Sour Chicken Nutrition Facts
Serving Size 1 Cup (230 g)
Servings per Container about 3
| Amount / Serving | % Daily Value |
|---|---|
| Calories 380 | |
| Total Fat 9g | 14% |
| Saturated Fat 1.5g + Trans Fat 0g | 8% |
| Cholesterol 30mg | 10% |
| Sodium 750mg | 31% |
| Carbohydrates 65g | 22% |
| Dietary Fiber 1g | 4% |
| Sugars 22g | |
| Protein 11g | |
| Vitamin A | 2% |
| Vitamin C | 10% |
| Calcium | 2% |
| Iron | 15% |
Ingredients
Sweet and Sour Sauce (Water, Sugar, Vinegar [Distilled Vinegar, Water], Red Bell Pepper, Onion, Modified Corn Starch, Pineapple, Tomato Paste, Salt, Prune Juice, Canola Oil, Red Color [Water, FD&C Red #40, Blue #1, Citric Acid, 1/10 of 1% Sodium Benzoate], Sodium Benzoate [Preservative], Potassium Sorbate [Preservative], Yellow Color [Water, FD&C Yellow #5, Citric Acid, 1/10 of 1% Sodium Benzoate]), Tempura Chicken (Chicken Meat, Water, Salt, Sodium Phosphate, Breaded with: Corn Starch, Enriched Bleached Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Vegetable Oil, Battered with: Water, Enriched Bleached Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Corn Starch, Modified Potato Starch, Rice Flour, Dextrin, Salt, Nonfat Dry Milk, Leavening [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate], Egg Whites Powder, Egg Yolk Powder, Silicon Dioxide, Xanthan Gum), Enriched Rice (Water, Long Grain Rice, Ferric Phosphate, Niacin, Thiamin Mononitrate, Folic Acid).
Allergens
Contains Egg, Milk and Wheat
Preparation Instructions
Microwave (1000W)
Remove bags from tray. Empty noodle bag into tray. Empty beef & sauce bag on top of noodles. Top with a paper napkin. Microwave on high for 4-5 minutes. Let sit for 1 minute, stir and serve.
Conventional Oven
Preheat oven to 375° F. Empty tempura chicken bag onto oven sheet pan. Bake 15 minutes. Fill medium saucepan half full with water and bring to boil. Place rice and sauce bags in water. Heat 6-8 minutes and carefully remove. Place hot rice into tray or serving platter. Top with baked tempura chicken, pour hot sauce on top and serve.