Chicken In Chicken Broth Cooked Out As A Result Of The Sous-vide Process (boneless Skinless Chicken Breast, Water, Vinegar, Yeast Extract, Sea Salt, Cultured Onion Juice, Black Pepper, Citrus Extract), Orange Sauce (water, Coconut Sugar, Coconut Aminos [coconut Nectar, Water, Sea Salt], Orange Juice Concentrate, Vinegar, Sherry Wine, Tapioca Starch, Yeast Extract, Xanthan Gum, Sea Salt, Granulated Onion, Dehydrated Ginger, Citric Acid, Dehydrated Roasted Garlic, Spices, Monk Fruit Extract, Orange Oil)

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. Serve up and enjoy! Caution: Tray and contents will be hot.

Perishable. Keep refrigerated. Ok to freeze for 6 months. Defrost in fridge for 12 hours, then follow heating instructions.