Ingredients: Cooked Rice (Water, Enriched Long Grain Rice [Enriched With, Iron, Niacin, Thiamine Mononitrate, Folic Acid]), Water, Teriyaki Sauce (Soy Sauce [Wheat, Soybeans, Salt], Wine, Salt, Onion Powder, Spice Extractives, Succinic Acid, Garlic Powder] Maltodextrin, Salt, Corn Starch), Grilled Seasoned Diced Chicken White Meat (Chicken White Meat, Chicken Broth, Potato Starch, Salt, Sugar, Natural Flavorings) CONTAINS: SOY, WHEAT

Cooking Instructions Keep frozen until ready to eat. For food safety and quality follow these cooking instructions. Cook thoroughly to an internal temperature of at least 165º F before eating. Do not leave microwave unattended. Promptly refrigerate unused portions. Cooking time and oven temperatures may need adjustment.

BEFORE COOKING, remove wrapper from bowl.

Microwave on HIGH for 2 minutes MIX rice and sauce together.

Continue to cook for an additional 1-2 minutes.

LET STAND in microwave for 1-2 minutes MIX again and serve.

CONTAINING UP TO 25% OF A SOLUTION OF WATER, SEASONING (SOY PROTEIN CONCENTRATE, (29.5%), SALT, MODIFIED  FOOD STARCH, FOOD STARCH, CARRAGEENAN, ONION POWDER, DEHYDRATED CHICKEN BROTH, SPICE EXTRACTIVE), SODIUM PHOSPHATES.  BREADED WITH: ENRICHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID).  SALT, RICE FLOUR, SPICES, WHEAT GLUTEN, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), MONOSODIUM GLUTAMATE, CORN STARCH (WITH TAPIOCA DEXTRIN), GARLIC POWDER, CITRIC ACID, MALTODEXTRIN, FLAVORINGS, SUGAR, CORN SYRUP SOLIDS, GUM ARABIC.  PREDUSTED WITH: ENRICHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), FOOD STARCH-MODIFIED. AUTOLYZED YEAST EXTRACT, SALT.  LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), MONOSODIUM GLUTAMATE, GARLIC POWDER, SOICES, DEHYDRATED CHICKEN BROTH, MALTODEXTRIN, CITRUS ACID, SUGAR, NATURAL FLAVORINGS, CORN SYRUP SOLIDS. BATTERED WITH: WATER, ENRICHED BLEACHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), FOOD STARCH-MODIFIED, MODIFIED WHEAT STARCH, RICE FLOUR, GARLIC POWDER, AUTOLYZED YEAST EXRACT, SALT, DEXTRIN, SODIUM CASEINATE (WITH SOY LECITHIN), MODIFIED CELLULOSE GUM, SPICES, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE), MONO AND DIGLYCERIDES (AS EMULSIFIIERS)  BREADING SET IN VEGETABLE OIL (SOYBEAN)

TERIYAKI SAUCE INGREDIENTS: WATER, HIGH FRUCTOSE CORN SYRUP, SUGAR, SOY SAUCE (WATER, WHEAT, SOY BEANS, SALT, SODIUM BENZOATE), FOOD STARCH-MODIFIED, SALT. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: TAMARI SOY SAUCE (FERMENTED SOY BEANS, NATURAL FLAVORS, AUTOLYZED YEAST EXTRACT, WATER, BEEF EXTRACT, CARAMEL COLOR, DEXTROSE, SALT), NATURAL FLAVORS, RICE VINEGAR, MALTODEXTRIN, CARAMEL COLOR, POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES) XANTHAN GUM.

CONTAINS: EGG,SOY, WHEAT, MILK

PRODUCED IN A PLANT THAT USES WHEAT, EGGS, MILK, SOY MONOSODIUM GLUTAMATE, SULFITES, LACTOSE, YELLOW 5 (TARTRAZINE).

Pan Fry: 1. In a 12 inch skillet, preheat 2 tablespoons oil. 2. Add chicken and cook at medium-high for 10 to 15 minutes, stirring frequently. Cook until golden brown. Heat sauce packet in a skillet and add cooked chicken. Stir until coated.

Conventional Oven: Preheat oven to 400f. Place chicken in a single layer on cooking sheet. Cook for 20 minutes until golden brown. Heat sauce packet in a skillet and add cooked chicken. Stir until coated.

Deep Fry: Cook at 350 degrees for 6 minutes or until golden brown. Heat sauce packet in a skillet and add cooked chicken. Stir until coated.

UNCOOKED. FOR SAFETY, MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165 DEGREES F AS MEASURED BY THE USE OF A CALIBRATED THERMOMETER AT THE CENTER OF THE THICKEST PART .

Do Not Microwave

UNCOOKED BREADED CHICKEN BREAST MEAT PIECES WITH RIB MEAT. CONTAINS UP TO 25% OF A SOLUTION OF: WATER, SODIUM PHOSPHATES, SALT. BATTERED WITH: WATER, BLEACHED , ENRICHED WHEAT FLOUR AND ENRICHED WHEAT FLOUR (BOTH ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, SALT, LEAVENING(SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE). WHEAT GLUTEN, SOY FLOUR, SPICES, SOYBEAN OIL, DRIED GARLIC, DRIED OION, SPICE EXTRACTIVES. BREADED WITH: BLEACHED, ENRICHED WHEAT FLOUR, (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID). SALT, SPICES, DRIED GARLIC, LEAVENING (SODIUM ALUMINUM PHOSPHATE, DODIUM BICARBONATE) , DRIED EGG WHITES, DRIED ONION. PREDUSTED WITH: BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BREAD CRUMBS (BLEACHED ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), DEXTROSE, CORN SYRUP, YEAST, SOY BEAN OIL, SALT, MONO AND DIGLYCERIDES. CALCIUM PROPIONATE (TO PROTECT FRESHNESS), LEAVENING (MONOCALCIUM PHOSPHATE) , MALTED BARLEY FLOUR. BREADING SET IN VEGETABLE OIL. ORANGE SAUCE INGREDIENTS: HIGH FRUCTOSE CORN SYRUP, WATER, WHITE DISTILLED VINEGAR, FOOD STARCH – MODIFIED, SALT, SUGAR, CARAMEL COLOR, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE), XANTHAN GUM, NATURAL FLAVOR, POTASSIUM SORBATE. –

CONTAINS: EGG, MILK, WHEAT AND SOY. 

Pan Fry: 1. In a 12 inch skillet, preheat 2 tablespoons oil. 2. Add chicken and cook at medium-high for 10 to 15 minutes, stirring frequently. Cook until golden brown. Heat sauce packet in a skillet and add cooked chicken. Stir until coated.

Conventional Oven: Preheat oven to 400f. Place chicken in a single layer on cooking sheet. Cook for 20 minutes until golden brown. Heat sauce packet in a skillet and add cooked chicken. Stir until coated.

Deep Fry: Cook at 350 degrees for 6 minutes or until golden brown. Heat sauce packet in a skillet and add cooked chicken. Stir until coated.

UNCOOKED. FOR SAFETY, MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165 DEGREES F AS MEASURED BY THE USE OF A CALIBRATED THERMOMETER AT THE CENTER OF THE THICKEST PART .

Do Not Microwave

UNCOOKED BREADED CHICKEN BREAST MEAT PIECES WITH RIB MEAT. CONTAINS UP TO 25% OF A SOLUTION OF: WATER, SODIUM PHOSPHATES, SALT. BATTERED WITH: WATER, BLEACHED , ENRICHED WHEAT FLOUR AND ENRICHED WHEAT FLOUR (BOTH ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, SALT, LEAVENING(SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE). WHEAT GLUTEN, SOY FLOUR, SPICES, SOYBEAN OIL, DRIED GARLIC, DRIED OION, SPICE EXTRACTIVES. BREADED WITH: BLEACHED, ENRICHED WHEAT FLOUR, (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID). SALT, SPICES, DRIED GARLIC, LEAVENING (SODIUM ALUMINUM PHOSPHATE, DODIUM BICARBONATE) , DRIED EGG WHITES, DRIED ONION. PREDUSTED WITH: BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BREAD CRUMBS (BLEACHED ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), DEXTROSE, CORN SYRUP, YEAST, SOY BEAN OIL, SALT, MONO AND DIGLYCERIDES. CALCIUM PROPIONATE (TO PROTECT FRESHNESS), LEAVENING (MONOCALCIUM PHOSPHATE) , MALTED BARLEY FLOUR. BREADING SET IN VEGETABLE OIL. ORANGE SAUCE INGREDIENTS: HIGH FRUCTOSE CORN SYRUP, WATER, WHITE DISTILLED VINEGAR, FOOD STARCH – MODIFIED, SALT, SUGAR, CARAMEL COLOR, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE), XANTHAN GUM, NATURAL FLAVOR, POTASSIUM SORBATE. –

CONTAINS: EGG, MILK, WHEAT AND SOY. 

Pan Fry: 1. In a 12 inch skillet, preheat 2 tablespoons oil. 2. Add chicken and cook at medium-high for 10 to 15 minutes, stirring frequently. Cook until golden brown. Heat sauce packet in a skillet and add cooked chicken. Stir until coated.

Conventional Oven: Preheat oven to 400f. Place chicken in a single layer on cooking sheet. Cook for 20 minutes until golden brown. Heat sauce packet in a skillet and add cooked chicken. Stir until coated.

Deep Fry: Cook at 350 degrees for 6 minutes or until golden brown. Heat sauce packet in a skillet and add cooked chicken. Stir until coated.

UNCOOKED. FOR SAFETY, MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165 DEGREES F AS MEASURED BY THE USE OF A CALIBRATED THERMOMETER AT THE CENTER OF THE THICKEST PART .

Do Not Microwave