Natural High Kung Pao Chicken

[Mike Barney]

What I liked:
Easy to make, boil 14-16 oz water (depending upon how runny you like it) pour it in, reseal it, stir / squish for 10 minutes, Viola! Easy cleanup, reseal, repack, repatriate.

The taste is good. (assuming you like Chinese or Kung Pao)

What I didn’t like:
Salt is starting to get up there, 70% of your RDA for this single package.

The taste was good, reminds me of KP but clearly was not in the same relm of most resturants’ Kung Pao.

Mildly spicy by me (OK, I like and grow Habanero peppers).

I believe they can make a quality good tasting meal without all the salt.

[Author]

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