Chinese takeout on the trail? You got it! The chef's succulent and spicy Sichuan sauce combined with the kung pao rice will have your tast buds singing. Bring along your own fortune cookie for dessert!
Authentic Chinese take-out as far out as your adventures take you. This new recipe for 2018 is sure to knock your socks off—or is that chili flake in the spicy Sichuan sauce? Kung “Pow” as we like to say around the office because we always opt in for the entire chili flake packet. This flavorful meal of all-natural white meat freeze-dried chicken, long grain brown rice, vegetables and peanuts packs a punch while getting you your veggies and protein too. A whopping 24 grams of protein per serving, Backpacker’s Pantry Kung Pao rice with Chicken is easy to prepare but not easy to pass up. In fact, we think you should make this at home instead of getting take-out! Just add 2 ¼ cups of boiling water and wait 20 minutes. We’ve made it so nutritionally balanced and healthy for you that convenience never had less sacrifices. Freeze-dried has never looked so good.
PRECOOKED PARBOILED LONG GRAIN BROWN RICE, SAUCE (ORGANIC TEXTURED SOY PROTEIN, (TAMARI SOY SAUCE (SOYBEANS, SALT), MALTODEXTRIN, SALT), CORN STARCH, ONION, SUGAR, GARLIC, SALT, SESAME OIL (MALTODEXTRIN, SESAME OIL, SALT), BALSAMIC VINEGAR (MALTODEXTRIN,
PEANUTS, SOY, GLUTEN
Remove and discard enclosed oxygen absorber before beginning food preparation. Remove peanuts and crushed red chili packets. Add peanuts to other ingredients. Add crushed red chili to taste. Add 2-1/4 cups (540 mL) of boiling water. Stir well. Seal and let sit for 15-20 minutes. Stir and serve. Best By Date on packaging is 3 years from manufacturing date.