Marinated chicken breast, seared until browned and finished in a savoury Kung Pao sauce built from soy, rice vinegar, sesame oil, and red chili pepper. Crisp bell peppers, green onions, and ginger round out the stir-fry with layered heat and aroma. Served alongside fluffy white rice and a vibrant veggie medley of steamed broccoli, carrots, and green beans tossed with sautéed peppers and garlic. A bold, satisfying plate that fits right into an active week.

Chicken breast, long grain white rice, broccoli, green beans, carrots, green bell peppers, red bell peppers, yellow onion, green onion, fresh garlic, ginger paste, soy sauce, rice vinegar, sesame oil, sunflower oil, corn starch, erythritol, red chili pepper, kosher salt, black pepper.

Soy, wheat, sesame, sulphites.