Kevin's Teriyaki Chicken

16 oz

$10.39 each($0.65 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Tender chicken breast strips in a sweet and savory teriyaki sauce made with coconut aminos, ginger, and garlic. Add some broccoli, carrots, and riced cauliflower to have a delicious chicken stir-fry bowl.

Highlights

Nutrition Facts
About 3 servings per container
Serving Size
5.00 oz
- Amount Per Serving
  Calories
  150
- % Daily Value^*
- Total Fat
  3g
  4%
- Saturated Fat
  0.5g
  3%
- Trans Fat
  0g
- Cholesterol
  70mg
  23%
- Sodium
  590mg
  26%
- Total Carbohydrate
  6g
  2%
- Dietary Fiber
  0g
  0%
- Total Sugars
  2g
- Includes Added Sugars
  2g
  4%
- Protein
  22g
- Vitamin D
  0mcg
  0%
- Calcium
  18mg
  2%
- Iron
  0mg
  0%
- Potassium
  549mg
  10%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Boneless Skinless Chicken Breast (Boneless Skinless Chicken Breast, Water, Vinegar, Potato Starch, Sea Salt, Yeast Extract, Citrus Extract, Granulated Garlic, Granulated Onion, Spices), Teriyaki Sauce (Water, Organic Coconut Aminos [Organic Coconut Nectar, Water, Sea Salt], Organic Coconut Nectar, Apple Cider Vinegar, Organic Coconut Sugar, Ginger, Tapioca Starch, Yeast Extract [Yeast Extract, Natural Flavor, Salt], Sea Salt, Granulated Garlic, Shiitake Mushroom, Xanthan Gum, Granulated Onion, Spices, Monkfruit Extract, Stevia Leaf Extract, Paprika).
Heating Instructions: Stove Top (preferred method for best result): 1. Get ready: heat skillet over medium-high for 1 minute and add 1 tbsp of your preferred cooking oil. Break chicken strips apart by massaging chicken pouch before opening. Cut open pouch and discard excess chicken broth (excess chicken broth result of sous-vide cooking process). 2. Heat chicken: add chicken to skillet. Separate chicken strips with tongs and heat for 1-2 minutes on each side until lightly browned. 3. Add sauce - reduce heat to low, pour sauce into skillet, and simmer for 30 seconds, stirring chicken to coat with sauce. 4. Enjoy!: portion chicken onto serving plates and cover with remaining sauce from skillet. Microwave: 1. Get ready: break chicken strops apart by massaging chicken pouch before opening. Cut open pouch and discard excess chicken broth (excess chicken broth result of sous-vide cooking process). Remove chicken from pouch and place in provided tray or microwave-safe bowl. 2. Heat chicken: pour sauce over chicken, cover with paper towel, and microwave on high for 3-4 minutes. 3. Enjoy!: portion chicken onto serving plates and cover with remaining sauce form tray. Caution: Tray will be hot. Fully cooked, keep refrigerated.