Chinese-style noodles and diced white meat chicken with cabbage, red bell peppers and onions in a savory sauce

Ingredients

CONTAINS: SOY, WHEAT.

Noodles
Chicken
Cabbage
Red Bell Peppers
Onion
  • COOKED ENRICHED CHINESE-STYLE NOODLE (SEMOLINA WHEAT, NIACIN, IRON [FERROUS SULFATE], THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHITE MEAT CHICKEN (WHITE MEAT CHICKEN, WATER, POTATO STARCH, SUGAR, SALT), ONIONS, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, ALCOHOL, VINEGAR, LACTIC ACID), CABBAGE, BROWN SUGAR, CONTAINS 2% OR LESS OF: GARLIC PUREE, GINGER PUREE, CHICKEN BASE (CHICKEN [CHICKEN MEAT, CHICKEN FAT, CHICKEN BROTH], SALT, SUGAR, YEAST EXTRACT, MALTODEXTRIN, SOY SAUCE [FERMENTED SOYBEANS, SALT], CORN STARCH, PALM OIL, CORN SYRUP SOLIDS, MODIFIED CORN STARCH, NATURAL FLAVOR [CONTAINS TORULA YEAST], ONION POWDER, SOYBEAN OIL, CITRIC ACID, TURMERIC), FOOD STARCH, RED PEPPERS, SOYBEAN OIL, SUGAR, SOY SAUCE POWDER (SOY SAUCE [SOYBEANS, WHEAT, SALT], MALTODEXTRIN, SALT), NATURAL FLAVOR (WATER, NATURAL FLAVOR, SALT AND YEAST EXTRACT), NATURAL FLAVOR ENHANCER (MALTODEXTRIN, SOY SAUCE [SOYBEANS, SALT, AND WHEAT], SALT, YEAST EXTRACT), DRIED SHIITAKE MUSHROOM POWDER, NATURAL FRIED WOK FLAVOR (MALTODEXTRIN, GUM ARABIC, GRILL FLAVOR [FROM SUNFLOWER OIL], TRIACETIN, NATURAL FLAVOR), SALT, CARAMEL COLOR, NATURAL FLAVOR (WATER, NATURAL FLAVOR, SALT AND TALIN).
  • CONTAINS: SOY, WHEAT.

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

OVEN (Preferred method)
19 minutes

1. Preheat oven to 400°F. 2. Place SAUCE pouch in a bowl of warm water to thaw. 3. Open bag of chicken tempura and empty into an oven-safe container. 4. Bake uncovered for 17-19 minutes. 5. Open SAUCE pouch. Stir in sauce with chicken. 6. Bake for 2-3 additional minutes or until hot.

PAN FRY
4 minutes

1. Place SAUCE pouch in a bowl of warm water to thaw.

2. Add 2 teaspoons of vegetable oil and chicken tempura to skillet or wok. Heat on MEDIUM for 2 minutes.

3. Cover and heat for 6 additional minutes with occasional stirring.

4. Open SAUCE pouch. Stir in sauce with chicken tempura and heat 2 additional minutes or until hot

AIR FRY
12 minutes

1. Preheat air-fryer to 375°F.

2. Open bag of chicken tempura and add to air fryer.

3. Cook for 10-12 minutes, or until hot, shaking or turning halfway through.

4. Open SAUCE pouch into a microwave safe container.

5. Microwave for 2 minutes, take out of microwave, stir, and microwave for 30 seconds, or until hot.

6. Stir in sauce with chicken.

MICROWAVE
5 minutes

1. Place SAUCE pouch in a bowl of warm water to thaw.

2. Open bag of chicken tempura 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.

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