Chinese takeout on the trail? You got it! Our chef's succulent and spicy Sichuan sauce combined with the kung pao rice will have your taste buds singing. Bring along your own fortune cookie for dessert!
PRECOOKED PARBOILED LONG GRAIN BROWN RICE, SAUCE (ORGANIC TEXTURED SOY PROTEIN, GLUTEN-FREE TAMARI SAUCE (TAMARI SAUCE (SOYBEANS, SALT), MALTODEXTRIN, SALT), CORN STARCH, ONION, PURE CANE SUGAR, SEA SALT, GARLIC POWDER, GARLIC MINCED TOASTED, BALSAMIC VINEGAR (MALTODEXTRIN, BALSAMIC VINEGAR (CONTAINS SULFITES), FOOD STARCH-MODIFIED, NATURAL FLAVOR (CONTAINS MALTED BARLEY EXTRACT), MOLASSES AND CARAMEL COLOR), SAVORY SOUP BASE (MALTODEXTRIN, SALT, AUTOLYZED YEAST EXTRACT, YEAST EXTRACT, ONION POWDER, SILICON DIOXIDE, TURMERIC EXTRACT (COLOR), SUNFLOWER OIL), WHITE PEPPER, DEXTROSE, CRUSHED RED CHILI PEPPER, CITRIC ACID, MALTODEXTRIN, FRUCTOSE), DRY ROASTED PEANUTS, FREEZE-DRIED COOKED WHITE MEAT CHICKEN, CARROTS, ONION, CELERY, PARSLEY, GREEN BELL PEPPER, RED BELL PEPPER, CRUSHED RED CHILI PEPPER.
PREPARATION & STORAGE:
Remove and discard enclosed oxygen absorber before beginning food preparation. Remove peanuts and crushed red chili packets. Add peanuts to other ingredients. Add crushed red chili to taste. Add 2-1/4 cups (540 mL) of boiling water. Stir well. Seal and let sit for 15-20 minutes. Stir and serve. Best By Date on packaging is 3 years from manufacturing date.
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