Cashew Chicken

Nutrition Facts

Serving Size 7 OZ
Calories 315
Calories from Fat 3.5
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 17.5g
27%
Sat. Fat 3.5g
- - -%
Trans Fat 0g
Cholesterol 63mg
- - -%
Sodium 1467.8mg
64%
Tot. Carb. 21.3g
6%
Dietary Fiber 1g
3%
Sugars 5.6g
   Includes 3.5g Added Sugars
0%
Protein 19.7g
Vitamin D - 0.1mcg - 0%
Calcium - 27.8mg - 3%
Iron - 1.1mg - 13%
Potassium - 485.7mg - 10%
INGREDIENTS: Cashew Chicken Sauce (WATER, OYSTER SAUCE (water, sugar, oyster extractives (oyster, water, salt), salt, modified corn starch, monosodium glutamate, wheat flour, caramel color, oyster juice concentrate (oyster, water, salt), yeast extract Contains: Wheat ), Cornstarch Slurry (WATER, CORNSTARCH (corn starch)), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), SUGAR (sugar), SESAME OIL (100% pure sesame oil.), GARLIC POWDER (garlic powder.), WHITE PEPPER (White pepper. )), CHICKEN (chicken breast meat, water, corn starch, soybean oil, egg whites, sodium phosphate, white pepper, sodium bicarbonate. ), FRESH GREEN ONION, CASHEWS (cashews, vegetable oil (peanut, cottonseed, soybean and/or sunflower seed), sea salt contains: tree nuts (cashews)), CORN OIL (corn oil )
ALLERGENS: Eggs, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Gluten, Sesame
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.