Pork Teriyaki
Ingredients
Pork
- 2 tbs teriyaki sauce light
- 4 garlic chopped
- lime juice and zest of 1 lime
- 1 lb pork tenderloin
Sauce
- 1 can chicken broth low-sodium (14 1/2 oz)
- 3 tbs teriyaki sauce light
- 4 tsp cornstarch
- 1 tsp sugar
- 3/4 tsp hot sauce
Vegetables
- 2 tbs vegetable oil
- 1 large onion peeled, and thinly sliced
- 1 red pepper seeded and sliced
- 8 oz mushrooms sliced
- 1 bunch scallions trimmed and cut into 1-inch pieces
- 1 12-oz bag green beans microwave-ready, cooked following package directions
- 3 cups brown rice cooked
Instructions
- Pork. In a large ziptop bag, combine teriyaki sauce, garlic, lime juice and zest. Add pork and marinate in the refrigerator for 2 hours.
- Sauce. In a small bowl, combine chicken broth, teriyaki sauce, cornstarch, sugar and hot sauce. Set aside.
- Vegetables. Remove pork from marinade and discard marinade. Cut pork into 1/2-inch slices. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Stir-fry pork for 3 minutes. Remove from skillet and keep warm.
- Add remaining tablespoon oil to skillet. Add onion and cook 4 minutes; stir in red pepper, mushrooms and scallions. Cook 3 minutes. Stir in the green beans, broth mixture and pork. Simmer for 2 minutes, until thickened.
- Serve the pork over cooked brown rice.
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