Enriched White Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Sugar, Corn Starch, Water, Rice Vinegar, Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [Preservative]), Modified Corn Starch, Sake Wine (Sake, Salt), Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Garlic, Soy Sauce* (Soybeans, Wheat, Salt), Maltodextrin, Orange Juice Concentrate, Salt, Ginger Puree, Natural Flavor, Gum Arabic, Orange Puree (Water, Sugar, Orange Juice Concentrate, Orange Pulp, Citric Acid, Orange Oil), Yeast Extract, Garlic*, Spices, Citric Acid, Sesame Oil, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Monoglycerides, Chives*, Mushroom*, Color (Caramel Color, Yellow 6, Yellow 6 Lake), Chicken Fat, Powdered Chicken Broth, Onion*, Chicken Meat, Vinegar*, Potassium Phosphate, Diammonium Phosphate, Silicon Dioxide (Anticaking Agent). Freshness Preserved by Sodium Benzoate and Potassium Sorbate. *Dried.
You Will Need: 13/4 cups water for rice, 1 lb. uncooked boneless skinless chicken breasts, 2 Tbsp. vegetable oil, 1/2 cup water for sauce.Rice1. HeatPour Rice into 2-quart saucepan; add 13/4 cups water. Heat just to boiling. Reduce heat to medium-low to low. Cover; simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2.Chicken2. CutCut chicken into 1/2-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add Seasoned Coating; toss to coat.3. BrownHeat oil in 10-inch *nonstick* skillet over medium-high heat. Carefully add chicken to hot oil; cook about 5 minutes, stirring occasionally, until deep golden brown on all sides.4. SimmerReduce heat to medium-low. Carefully pour 1/2 cup water into skillet; stir in Orange Sauce. Simmer uncovered about 3 minutes until sauce thickens and chicken is no longer pink in center. Serve with rice. Refrigerate leftovers.
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