Lightly battered tempura chicken breast and a red sweet & sour sauce packet.

Ingredients

CONTAINS: EGGS, MILK, WHEAT.

Chicken
Flour
Egg
Salt
Paprika
  • TEMPURA 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.
  • SWEET & SOUR SAUCE: Water, Sugar, Distilled Vinegar, Cornstarch, Soybean Oil, Cultured Dextrose, Xanthan Gum, Beet Juice (Color), Salt, Oleoresin Paprika [Polysorbate 80, Extractives Of Paprika, Extractives Of Rosemary] (Color).

*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**.

Make it Easy - featured recipe

  • Box of InnovAsian Sweet & Sour Chicken 1lbs
  • Finely sliced red cabbage 1.5cup
  • Shredded jicama 1cup
  • Finely sliced red onion 1cup
  • Shredded carrots 0.5cup
  • Honey 0.5tsp
  • Vinegar 2tbsp
  • Kosher salt 0.25tsp
  • Buns 4medium
  • Cilantro for serving 1tbsp
Cutting Board
Pan (non stick)
Knife
featured recipe