Chicken Lemongrass Potsticker

Nutrition Facts

Serving Size 1 EACH

Calories 159

Calories from Fat 12.1

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

Amount/Serving

%DV*

Total Fat 3.2g

Sat. Fat 0.3g

- - -%

Trans Fat 0g

Cholesterol 6.4mg

- - -%

Sodium 1314.3mg

57%

Amount/Serving

%DV*

Tot. Carb. 29g

Dietary Fiber 0.9g

Sugars 19.9g

Includes 12.1g Added Sugars

Protein 3.6g

Vitamin D - 0.1mcg - 0%

Calcium - 10mg - 1%

Iron - 0.9mg - 12%

Potassium - 90.4mg - 2%

INGREDIENTS: Hoisin Ginger Orange Sauce (HOISIN SAUCE (sugar, water, fermented soybean paste (water, salt, soybeans, wheat flour), salt, modified corn starch, contains less than 2% of sweet potato powder, sesame paste, caramel color, spices, dehydrated garlic, salted chili peppers (chili peppers, salt), acetic acid, fd&c red no. 40. contains soybeans, wheat, and sesame. ), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), HONEY (clover honey. ), ORANGE JUICE CONCENTRATE (concentrated orange juice), FRESH GREEN ONIONS, RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), SESAME OIL (100% pure sesame oil.), RED CHILI PEPPER FLAKES (red pepper, salt ), GINGER (ground ginger ), GARLIC POWDER (garlic powder.), SESAME SEEDS (whole sesame seeds)), CHICKEN LEMONGRASS POTSTICKER (filling: chicken, corn, water, onion, scallion, lemongrass, fish sauce (anchovy extract, salt, water, fructose, hydrolyzed vegetable protein), canola oil, dried onion, salt, garlic, sugar, black pepper, chili pepper. dough: bleached wheat flour, water, modified tapioca starch, wheat gluten, canola oil, salt. ), CANOLA FRYER OIL (canola oil with tbhq and citric acid to protect flavor and dimethylpolysiloxane added to reduce foaming)

ALLERGENS: Fish, 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.