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Wanchai Ferry Chinese Dinner Kit, Cashew Chicken
Wanchai Ferry Chinese Dinner Kit, Cashew Chicken
13.4 oz
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About
Details
Includes long grain white rice; cashew sauce; seasoned cornstarch; roasted cashews. Add chicken. No MSG (Except that which naturally occurs in yeast extract). 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 your favorite restaurant-inspired entrees any night of the week. Ready in about 30 minutes! Exchanges: 2-1/2 starch, 2-1/2 lean meat, 1/2 fat. Carbohydrate Choices: 2-1/2. Cashews may come from India, Brazil, Vietnam or Indonesia.
Ingredients
Enriched Long Grain White Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Sugar, Corn Starch, Sherry Wine, Cashews Roasted in Cottonseed Oil, Soy Sauce (Water, Wheat, Soybean, Salt, Lactic Acid, Sodium Benzoate [Preservative]), Water, Oyster Flavored Sauce (Oyster Extractives, Sugar, Water, Salt, Modified Corn Starch, Caramel Color, Sodium Benzoate [Preservative]), Cashew Butter (Cashew Nuts, Safflower Oil), Orange Juice Concentrate, Soy Sauce (Dried) (Soybeans, Wheat, Salt), Maltodextrin, Roasted Garlic (Dried), Hoisin Sauce (Sugar, Water, Sweet Potatoes, Salt, Modified Corn Starch, Soybeans, Spices, Sesame Seeds, Wheat Flour, Garlic, Chili Pepper, and Acetic Acid), Modified Corn Starch, Spices, Salt, Partially Hydrogenated Soybean Oil, Natural and Artificial Flavor, Yeast Extract, Citric Acid, Egg Yolk (Dried). Freshness Preserved by Potassium Sorbate, Sodium Benzoate, and Potassium Metabisulfite.
Directions
You Will Need: 1-1/2 cups water for rice; 1 lb uncooked boneless skinless chicken breasts; 2 tablespoons vegetable oil; 1/2 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 1/4 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. Sauce: 4. Reduce heat to medium. Stir in Cashew Sauce and 1/2 cup water. Simmer uncovered about 2 minutes or until hot. Sprinkle with cashews. Serve with rice. Refrigerate leftovers. High Altitude (3500-6500 ft): No change. 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 carrots, red or green bell pepper, or snow peas, with the chicken in step 3. Use 12-inch nonstick skillet, and cook vegetables until crisp-tender.
Warnings
Contains cashew, soy, oyster, wheat, sesame, egg; may contain almonds, brazil nuts, filbert/hazelnut, macadamia nuts, peanuts, pecans, pine nuts, pistachio nuts, sunflower seeds, walnuts and milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 3.5g5%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 450mg19%
- Total Carbohydrate 38g13%
- Dietary Fiber 1g4%
- Sugars 8g
- Protein 4g
Details
Includes long grain white rice; cashew sauce; seasoned cornstarch; roasted cashews. Add chicken. No MSG (Except that which naturally occurs in yeast extract). 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 your favorite restaurant-inspired entrees any night of the week. Ready in about 30 minutes! Exchanges: 2-1/2 starch, 2-1/2 lean meat, 1/2 fat. Carbohydrate Choices: 2-1/2. Cashews may come from India, Brazil, Vietnam or Indonesia.
Ingredients
Enriched Long Grain White Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Sugar, Corn Starch, Sherry Wine, Cashews Roasted in Cottonseed Oil, Soy Sauce (Water, Wheat, Soybean, Salt, Lactic Acid, Sodium Benzoate [Preservative]), Water, Oyster Flavored Sauce (Oyster Extractives, Sugar, Water, Salt, Modified Corn Starch, Caramel Color, Sodium Benzoate [Preservative]), Cashew Butter (Cashew Nuts, Safflower Oil), Orange Juice Concentrate, Soy Sauce (Dried) (Soybeans, Wheat, Salt), Maltodextrin, Roasted Garlic (Dried), Hoisin Sauce (Sugar, Water, Sweet Potatoes, Salt, Modified Corn Starch, Soybeans, Spices, Sesame Seeds, Wheat Flour, Garlic, Chili Pepper, and Acetic Acid), Modified Corn Starch, Spices, Salt, Partially Hydrogenated Soybean Oil, Natural and Artificial Flavor, Yeast Extract, Citric Acid, Egg Yolk (Dried). Freshness Preserved by Potassium Sorbate, Sodium Benzoate, and Potassium Metabisulfite.
Directions
You Will Need: 1-1/2 cups water for rice; 1 lb uncooked boneless skinless chicken breasts; 2 tablespoons vegetable oil; 1/2 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 1/4 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. Sauce: 4. Reduce heat to medium. Stir in Cashew Sauce and 1/2 cup water. Simmer uncovered about 2 minutes or until hot. Sprinkle with cashews. Serve with rice. Refrigerate leftovers. High Altitude (3500-6500 ft): No change. 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 carrots, red or green bell pepper, or snow peas, with the chicken in step 3. Use 12-inch nonstick skillet, and cook vegetables until crisp-tender.
Warnings
Contains cashew, soy, oyster, wheat, sesame, egg; may contain almonds, brazil nuts, filbert/hazelnut, macadamia nuts, peanuts, pecans, pine nuts, pistachio nuts, sunflower seeds, walnuts and milk ingredients.
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