Ingredients: Boneless Skinless Chicken Breast (Boneless Skinless Chicken Breast Water Vinegar Sea Salt Yeast Extract Citrus Extract Granulated Garlic Granulated Onion Spices), Thai Coconut Sauce (Coconut Milk [Coconut Cream Water] Water Coconut Nectar Coconut Sugar Lime Juice Concentrate Spices Tapioca Starch Ginger Basil Dehydrated Onion Dehydrated Garlic Sea Salt Yeast Extract Lemongrass Puree [Lemongrass Water] Sunflower Oil Turmeric Sunflower Lecithin Xanthan Gum Citric Acid Monkfruit Extract) Contains: Tree Nuts

Ingredients: Boneless Skinless Chicken Breast (Boneless Skinless Chicken Breast Water Vinegar Sea Salt Yeast Extract Citrus Extract Granulated Garlic Granulated Onion Spices), Thai Coconut Sauce (Coconut Milk [Coconut Cream Water] Water Coconut Nectar Coconut Sugar Lime Juice Concentrate Spices Tapioca Starch Ginger Basil Dehydrated Onion Dehydrated Garlic Sea Salt Yeast Extract Lemongrass Puree [Lemongrass Water] Sunflower Oil Turmeric Sunflower Lecithin Xanthan Gum Citric Acid Monkfruit Extract) Contains: Tree Nuts

Directions for use: Heating Instructions: Stove Top: Preferred method for best results: (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, thoroughly drain chicken broth, and discard. (Broth is a result of the sous-vide cooking technique.) (2) Heat Chicken: Add chicken to hot 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. Serve up and enjoy! Microwave: (1) Heat Chicken: Break chicken strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. (Broth is a result of the sous-vide cooking technique.) Add chicken to tray or microwave-safe bowl. Microwave on high for 1 minute. (2) Add Sauce: For best results, drain extra chicken broth from tray and discard. Pour sauce over chicken, cover with paper towel, and microwave on high for 1-2 minutes. Caution: Tray and contents will be hot. Caution: Tray and contents will be hot. Ok to freeze for 6 months. Perishable. Keep refrigerated. Defrost in fridge for 12 hours, then follow heating instructions. Eat within 3 days of defrost. Storage recommendation: Ok to freeze for 6 months. Perishable. Keep refrigerated.

Directions for use: Heating Instructions: Stove Top: Preferred method for best results: (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, thoroughly drain chicken broth, and discard. (Broth is a result of the sous-vide cooking technique.) (2) Heat Chicken: Add chicken to hot 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. Serve up and enjoy! Microwave: (1) Heat Chicken: Break chicken strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. (Broth is a result of the sous-vide cooking technique.) Add chicken to tray or microwave-safe bowl. Microwave on high for 1 minute. (2) Add Sauce: For best results, drain extra chicken broth from tray and discard. Pour sauce over chicken, cover with paper towel, and microwave on high for 1-2 minutes. Caution: Tray and contents will be hot. Caution: Tray and contents will be hot. Ok to freeze for 6 months. Perishable. Keep refrigerated. Defrost in fridge for 12 hours, then follow heating instructions. Eat within 3 days of defrost. Storage recommendation: Ok to freeze for 6 months. Perishable. Keep refrigerated.