Thai Chicken

Conventional Oven: Cook from frozen. Pre heat oven to 375. Peel open pouch and place the chicken breast seared side up, into a small baking pan. Use a spoon to scoop out the remaining sauce from the pouch and place it on the chicken. Heat for 20-24 minutes. Carefully take the baking pan out of the oven and serve. Oven temperatures vary adjust accordingly.

Microwave Preparation: Peel open pouch and place the chicken in a microwave safe container. Discard plastic pouch. Place a paper towel on top of container. Microwave on high for 3 to 3 1/2 minutes from frozen. Carefully remove the container from the microwave and let stand for 1 minute before serving.

Chicken breast, coconut milk (coconut milk, water, sodium metabisulfate, polysorbate 60, guar gum), water, edamame, (shelled soybean), shallots, dark brown sugar, curry paste, (chili, garlic, lemon grass, galangal, salt, ginger root, onion, pepper, lime, peanut oil), blended oil (canola oil, extra virgin olive oil), tamarind concentrate (tamarind fruit, water, citric acid) shiitake mushrooms (contains sulfites), fish sauce (anchovy extract, sea salt, pure cane sugar), lime juice, basil, salt, modified corn starch, paprika, white pepper, xanthan gum.

 

 

Nutrtion Facts (per serving): Calories 380, Calories from fat 240, Total fat 26g (41% DV), Saturated fat 15g (74% DV), Cholesterol 75mg (26% DV), Sodium 620mg (26% DV), Total Carbohydrates 9g (3% DV), Fiber 1g (5% DV), Sugars 5g, Protein 26g