Lightly battered tempura chicken breast in a thick and sweet honey sauce.

Ingredients

CONTAINS: EGG, MILK, WHEAT, SOY.

Chicken
Flour
Egg
Honey
Soy Sauce
  • 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 Dry Milk, Rice Flour, Salt, Sodium Phosphate, Xanthan Gum. Cooked In Vegetable Oil.
  • Honey Sauce: Sugar, Water, Soy Sauce (Water, Wheat, Soybeans, Salt), Honey, Brown Sugar, Canola Oil, Dextrose, Modified Corn Starch, Apple Cider Vinegar, Ginger Puree (Ginger, Water, Citric Acid), Sweet Chili Flakes, Salt.

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

Oven (Preferred method)
24 minutes
  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
5 minutes
  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
10 minutes
  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**.

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