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Tyson Teriyaki Chicken & Rice, with Boneless Skinless Chicken Thighs
Tyson Teriyaki Chicken & Rice, with Boneless Skinless Chicken Thighs
31 oz
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About
Details
Tyson Instant Pot Kits Teriyaki Chicken and Rice is a convenient meal solution that cooks in an Instant Pot in 20 minutes. These meal kits feature all natural* boneless skinless seasoned chicken thighs paired with sweet teriyaki sauce and long grain white rice, creating delicious ready to cook meals that taste homemade. *Minimally processed, no artificial ingredients
Ingredients
Boneless, Skinless Chicken Thighs Rubbed With Vinegar, Natural Flavoring. Sauce Pouch: Soy Sauce [water, Soybeans, Wheat, Salt, Alcohol, Vinegar], Brown Sugar, Water, Pineapple Juice Concentrate, Modified Corn Starch, Spices [including Ginger]. Rice: Long Grain Rice Enriched With Iron (ferric Orthophosphate), Niacin, Thiamin Mononitrate, And Folic Acid.
Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Cooking Instructions: Pressure Cooker (Preferred): 1. Remove chicken thighs from package and place in a Pressure Cooker. 2. Pour the rice over the top of the chicken thighs. Add 2 cups of water. 3. Pour the sauce over the chicken thighs and rice. Do not stir. 4. Lock the lid in place and turn pressure release valve to sealing position. Set manual High Pressure Cook setting to High for 20 minutes. 5. Once timer goes off, use Quick Pressure Release to release all pressure before carefully opening lid. Using forks, shred chicken thighs, mix, and let rest for 5 minutes then serve. Pressure Cooker Tip: Saute chicken thighs first for added flavor. Set to Saute function and preheat with 1 tsp of cooking oil for 5 minutes. Sear the chicken thighs for 2-3 minutes per side. Remove chicken thighs from pot and select cancel. Deglaze the pot by adding 1/4 of the cup of water and, using a spatula, scrape any browned pieces on bottom of pot. Finish cooking the dish according to instructions above. Oven: 1. Preheat an oven to 350 degrees F. 2. In a bowl, mix the rice, sauce, and 2 cups of water. 3. Spray an oven safe baking dish with nonstick cooking spray. 4. Place chicken thighs in an even layer in the baking dish. Top with sauce and rice. 5. Cover the dish with foil and bake in the oven for 2 hours. 6. Using forks, shred the chicken thighs in the dish. Mix and serve.
Keep refrigerated.
Warnings
Contains: soy, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 410
- Total Fat 8g10%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 4g
- Cholesterol 70mg23%
- Sodium 950mg41%
- Total Carbohydrate 63g23%
- Dietary Fiber 1g4%
- Sugars 21g
- Protein 21g
Details
Tyson Instant Pot Kits Teriyaki Chicken and Rice is a convenient meal solution that cooks in an Instant Pot in 20 minutes. These meal kits feature all natural* boneless skinless seasoned chicken thighs paired with sweet teriyaki sauce and long grain white rice, creating delicious ready to cook meals that taste homemade. *Minimally processed, no artificial ingredients
Ingredients
Boneless, Skinless Chicken Thighs Rubbed With Vinegar, Natural Flavoring. Sauce Pouch: Soy Sauce [water, Soybeans, Wheat, Salt, Alcohol, Vinegar], Brown Sugar, Water, Pineapple Juice Concentrate, Modified Corn Starch, Spices [including Ginger]. Rice: Long Grain Rice Enriched With Iron (ferric Orthophosphate), Niacin, Thiamin Mononitrate, And Folic Acid.
Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Cooking Instructions: Pressure Cooker (Preferred): 1. Remove chicken thighs from package and place in a Pressure Cooker. 2. Pour the rice over the top of the chicken thighs. Add 2 cups of water. 3. Pour the sauce over the chicken thighs and rice. Do not stir. 4. Lock the lid in place and turn pressure release valve to sealing position. Set manual High Pressure Cook setting to High for 20 minutes. 5. Once timer goes off, use Quick Pressure Release to release all pressure before carefully opening lid. Using forks, shred chicken thighs, mix, and let rest for 5 minutes then serve. Pressure Cooker Tip: Saute chicken thighs first for added flavor. Set to Saute function and preheat with 1 tsp of cooking oil for 5 minutes. Sear the chicken thighs for 2-3 minutes per side. Remove chicken thighs from pot and select cancel. Deglaze the pot by adding 1/4 of the cup of water and, using a spatula, scrape any browned pieces on bottom of pot. Finish cooking the dish according to instructions above. Oven: 1. Preheat an oven to 350 degrees F. 2. In a bowl, mix the rice, sauce, and 2 cups of water. 3. Spray an oven safe baking dish with nonstick cooking spray. 4. Place chicken thighs in an even layer in the baking dish. Top with sauce and rice. 5. Cover the dish with foil and bake in the oven for 2 hours. 6. Using forks, shred the chicken thighs in the dish. Mix and serve.
Keep refrigerated.
Warnings
Contains: soy, wheat.
Common questions
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