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Wanchai Ferry Chinese Dinner Kit, Orange Chicken
Wanchai Ferry Chinese Dinner Kit, Orange Chicken
13.7 oz
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About
Details
Includes: orange sauce; long grain white rice; seasoned cornstarch; red chilies. No MSG (except that which naturally occurs in yeast extract). Add chicken. In 1977, Madame Kin Wo Chong left her native home in Qing Dao, China to start a new life and business in Hong Kong. Madame Chong pushed a wooden cart around the Wanchai Pier in Hong Kong, selling dumplings handcrafted from an old family recipe. Today, Wanchai Ferry is a leading brand in Hong Kong and China. The select ingredients and simple preparation of Restaurant Favorites allow you to easily prepare restaurant-inspired entrees any night of the week. Exchanges: 2 starch, 1 other carbohydrate, 2-1/2 lean meat. Carbohydrate choices: 3. Ready in about 30 minutes! For more great entrees, visit RestaurantFavorites.com. 100% recycled paperboard. Red chilies from India.
Ingredients
Enriched Long Grain White Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Sugar, Corn Starch, Water, Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [Preservative]), Rice Vinegar, Modified Corn Starch, High Fructose Corn Syrup, Red Chili Peppers (Dried), Roasted Garlic (Dried), Maltodextrin, Chili Pepper, Ginger, White Wine, Garlic (Dried), Oyster Flavored Sauce (Oyster Extractives, Sugar, Water, Salt, Modified Corn Starch, Caramel Color, Sodium Benzoate [Preservative]), Salt, Orange Juice Concentrate, Sesame Oil, Orange Peel, Partially Hydrogenated Soybean Oil, Natural Flavor, Yeast Extract, Citric Acid, Colored with Yellow 6 Lake, Egg Yolk (Dried), Sodium Phosphate, Sulfiting Agents, Onion (Dried), Freshness Preserved with Sodium Benzoate and Potassium Sorbate.
Directions
You Will Need: 1-1/2 cups water for rice; 1 lb uncooked boneless skinless chicken breasts; 2 tablespoons vegetable oil; 1/3 cup water for sauce. Rice: 1. Pour rice from pouch into 2-quart saucepan; add 1-1/2 cups water. Heat just to boiling. Reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2. Chicken: 2. Cut chicken into 1-inch pieces; pat dry if necessary. Empty seasoned cornstarch into medium bowl (you can also use a food-storage plastic bag to coat chicken). Add chicken; stir until completely coated. Heat 2 tablespoons oil in 10-inch nonstick (If using skillet without nonstick finish, increase oil to ¼ cup.) skillet over medium-high heat; rotate skillet until oil covers-bottom. 3. Carefully add chicken to hot oil; cook about 7 minutes, stirring occasionally, until deep golden brown on all sides and no longer pink in center. Stir in chilies. Sauce: 4. Reduce heat to medium. Stir in orange sauce and 1/3 cup water. Simmer uncovered about 2 minutes or until hot. Serve with rice. High Altitude (3500-6500 ft): No change. Want your dinner to have an extra-spicy kick? Before stirring in chilies, gently squeeze chilies in the pouch to release the seeds, which will add more spice and heat. Chef-Inspired Tips: In place of chicken, try making with pork tenderloin or shrimp. You can also add 2 cups cut-up vegetables, such as onions, red or green bell pepper, or green beans, with the chicken in step 3. Use 12-inch nonstick skillet, and cook vegetables until crisp-tender.
Warnings
Contains soy, wheat, sesame, oyster, egg; may contain almond, milk, cashew and sunflower ingredients. Chilies are extremely hot and spicy and may be difficult to chew. If desired, discard chilies after cooking. Refrigerate leftovers.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 1g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 460mg19%
- Total Carbohydrate 48g16%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 3g
Details
Includes: orange sauce; long grain white rice; seasoned cornstarch; red chilies. No MSG (except that which naturally occurs in yeast extract). Add chicken. In 1977, Madame Kin Wo Chong left her native home in Qing Dao, China to start a new life and business in Hong Kong. Madame Chong pushed a wooden cart around the Wanchai Pier in Hong Kong, selling dumplings handcrafted from an old family recipe. Today, Wanchai Ferry is a leading brand in Hong Kong and China. The select ingredients and simple preparation of Restaurant Favorites allow you to easily prepare restaurant-inspired entrees any night of the week. Exchanges: 2 starch, 1 other carbohydrate, 2-1/2 lean meat. Carbohydrate choices: 3. Ready in about 30 minutes! For more great entrees, visit RestaurantFavorites.com. 100% recycled paperboard. Red chilies from India.
Ingredients
Enriched Long Grain White Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Sugar, Corn Starch, Water, Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [Preservative]), Rice Vinegar, Modified Corn Starch, High Fructose Corn Syrup, Red Chili Peppers (Dried), Roasted Garlic (Dried), Maltodextrin, Chili Pepper, Ginger, White Wine, Garlic (Dried), Oyster Flavored Sauce (Oyster Extractives, Sugar, Water, Salt, Modified Corn Starch, Caramel Color, Sodium Benzoate [Preservative]), Salt, Orange Juice Concentrate, Sesame Oil, Orange Peel, Partially Hydrogenated Soybean Oil, Natural Flavor, Yeast Extract, Citric Acid, Colored with Yellow 6 Lake, Egg Yolk (Dried), Sodium Phosphate, Sulfiting Agents, Onion (Dried), Freshness Preserved with Sodium Benzoate and Potassium Sorbate.
Directions
You Will Need: 1-1/2 cups water for rice; 1 lb uncooked boneless skinless chicken breasts; 2 tablespoons vegetable oil; 1/3 cup water for sauce. Rice: 1. Pour rice from pouch into 2-quart saucepan; add 1-1/2 cups water. Heat just to boiling. Reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2. Chicken: 2. Cut chicken into 1-inch pieces; pat dry if necessary. Empty seasoned cornstarch into medium bowl (you can also use a food-storage plastic bag to coat chicken). Add chicken; stir until completely coated. Heat 2 tablespoons oil in 10-inch nonstick (If using skillet without nonstick finish, increase oil to ¼ cup.) skillet over medium-high heat; rotate skillet until oil covers-bottom. 3. Carefully add chicken to hot oil; cook about 7 minutes, stirring occasionally, until deep golden brown on all sides and no longer pink in center. Stir in chilies. Sauce: 4. Reduce heat to medium. Stir in orange sauce and 1/3 cup water. Simmer uncovered about 2 minutes or until hot. Serve with rice. High Altitude (3500-6500 ft): No change. Want your dinner to have an extra-spicy kick? Before stirring in chilies, gently squeeze chilies in the pouch to release the seeds, which will add more spice and heat. Chef-Inspired Tips: In place of chicken, try making with pork tenderloin or shrimp. You can also add 2 cups cut-up vegetables, such as onions, red or green bell pepper, or green beans, with the chicken in step 3. Use 12-inch nonstick skillet, and cook vegetables until crisp-tender.
Warnings
Contains soy, wheat, sesame, oyster, egg; may contain almond, milk, cashew and sunflower ingredients. Chilies are extremely hot and spicy and may be difficult to chew. If desired, discard chilies after cooking. Refrigerate leftovers.
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