Firecracker Chicken with Rice

Nutrition Facts

Serving Size 24 OZ
Calories 1240
Calories from Fat 0.3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 47.8g
73%
Sat. Fat 7.6g
- - -%
Trans Fat 0g
Cholesterol 236.6mg
- - -%
Sodium 3031.5mg
132%
Tot. Carb. 125g
38%
Dietary Fiber 5g
15%
Sugars 19.9g
   Includes 0.3g Added Sugars
0%
Protein 73.1g
Vitamin D - 0.4mcg - 0%
Calcium - 98.1mg - 10%
Iron - 7mg - 87%
Potassium - 1274.4mg - 27%
INGREDIENTS: Fried Rice (Steamed Rice (RICE (milled rice)), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), CARROTS MATCHSTICK, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), FRESH GREEN ONIONS, LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs)), Teriyaki Chicken (HALAL CHICKEN BREAST (halal certified chicken breast), #3 Sauce (Teppenyaki Syrup (CORN SYRUP (corn syrup, high fructose corn syrup, water, salt, natural and artificial vanilla flavor), RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), WATER, SUGAR (sugar)), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), GARLIC PEELED, BROWN SUGAR (sugar, molasses), FRESH GREEN ONIONS, BLACK PEPPER, RED PEPPER (crushed red pepper))), Yum Yum Sauce (MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.) contains: egg), WATER, SUGAR (sugar), LEMON JUICE (lemon juice), KETCHUP (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: spices, onion powder, garlic powder, natural flavors. ), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), GARLIC POWDER (garlic powder.)), Vegetable Mix (FRESH GREEN CABBAGE, FRESH YELLOW ONIONS, CARROTS MATCHSTICK), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), Firecracker Sauce (RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), KETCHUP (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: spices, onion powder, garlic powder, natural flavors. ), HONEY (clover honey. ), #3 Sauce (Teppenyaki Syrup (CORN SYRUP (corn syrup, high fructose corn syrup, water, salt, natural and artificial vanilla flavor), RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), WATER, SUGAR (sugar)), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), GARLIC PEELED, BROWN SUGAR (sugar, molasses), FRESH GREEN ONIONS, BLACK PEPPER, RED PEPPER (crushed red pepper)), TAMARIND PASTE (tamarind.), RED PEPPER (crushed red pepper))
ALLERGENS: Eggs, Soybeans
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.