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I am a huge fan of Chinese food- I love the complex flavors- Spicy, sweet, salty, sour- they are all there and they are delicious. For many, embarking on a keto/low carb journey means an end to your favorite carry out dishes. NOT ANY MORE! I have elevated this classic Kung Pao with using coconut aminos, a hint of erythritol and plenty of delicious spices. This has a zing but wont make your eyes water. Enjoy! Serving Size: 12 ounces Servings Per Container: 1 Microwaveable and Oven Safe Container Directions: Keep frozen until ready to heat. MICROWAVE: Peel corner to vent. Microwave on high for 3 minutes or until internal temperature reaches 165F. All times are approximate, as microwave cooking times vary. OVEN: Cook at 375F for 30 to 40 minutes, or until internal temperature reaches 165F. PER SERVING: 525 calories, 7g net carbs, 21 total carbs, 10g fiber, 33g total fat, 41g protein, 4g allulose, 261mg sodium ALLERGEN INFORMATION: CONTAINS TREE NUTS, FISH, SHELLFISH | This product is manufactured in a facility that processes other products that may contain soy, dairy, tree nuts, shellfish, fish, peanuts, and eggs. USA / indiana / bartholomew County
Ingredients: KUNG PAO CHICKEN: chicken thighs, sesame oil, apple cider vinegar, fish sauce (anchovy, sea salt), coconut aminos (coconut sap, sea salt), chicken bone broth (chicken, water, chicken bones, onions, carrots, celery, parsley, apple cider vinegar, salt, thyme, and rosemary) crushed red pepper flakes, ginger root, garlic, allulose, xanthan gum; STIR FRIED VEGETABLES: broccoli, red bell peppers, cashews, mushrooms, green beans, onions, olive oil; CAULIFLOWER RICE: cauliflower