Caramel Ginger Chicken

Nutrition Facts

Serving Size 5 OZ

Calories 334

Calories from Fat 3.4

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 17.4g

27%

Sat. Fat 5.8g

- - -%

Trans Fat 0.2g

Cholesterol 67.7mg

- - -%

Sodium 586.2mg

25%

Amount/Serving

%DV*

Tot. Carb. 26g

Dietary Fiber 0.4g

Sugars 3.8g

Includes 3.4g Added Sugars

Protein 18.1g

Vitamin D - 0.1mcg - 0%

Calcium - 16.5mg - 2%

Iron - 0.6mg - 7%

Potassium - 264.5mg - 6%

INGREDIENTS: TEMPURA BATTERED CHICKEN (tempura chicken breast mean chunks with rib meat contains up to 10% solution of water, modified food starch, salt and sodium phosphates, battered with: batter mix [yellow corn flour, bleached wheat flour, modified corn starch, salt, leavening (sodium aluminum phosphate, sodium bicarbonate), dried whey, spices, garlic powder, onion powder, dried whole eggs], water, corn oil. predusted with: bleached wheat flour, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), nonfat dry milk, salt, dried whey, flavor (maltodextrin, salt, sugar, silicon dioxide, garlic powder, spices, soybean oil, natural flavor, extractives of turmeric, hydrolyzed corn gluten), garlic powder, onion powder, torula yeast. battered with: water, yellow corn flour, bleached wheat flour, modified corn starch, salt, leavening (sodium aluminum phosphate, sodium bicarbonate), dried whey, spices, garlic powder, onion powder, flavor (maltodextrin, salt, sugar, silicon dioxide, garlic powder, spices, soybean oil, natural flavor, extractives of turmeric, hydrolyzed corn gluten) breading set in vegetable oil contains egg, milk, and wheat ), Caramel Ginger Sauce (GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), BROWN SUGAR (sugar, molasses), FRESH ONIONS, WATER, GARLIC PEELED, SHALLOTS, SQUID FISH SAUCE (anchovy, sea salt, sugar, syrup. ), THAI RED PEPPER)

ALLERGENS: Milk, Eggs, Fish, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.