Teriyaki Pork Skillet Casserole
34g CARB
Serves 6
Hands On 25 min.
Total 45 min.
- 1 cup reduced-sodium chicken broth
- ¼ cup reduced-sodium teriyaki sauce
- 2 Tbsp. cornstarch
- 2 tsp. grated fresh ginger
- ¼ tsp. crushed red pepper
- Nonstick cooking spray
- 1 lb. pork tenderloin, cut into 1-inch strips
- 1½ cups bias-sliced carrots (¼-inch slices)
- 2 cups broccoli florets
- 1 medium red onion, cut into thin wedges
- 2 Tbsp. chopped garlic
- 2 cups cooked brown rice
- 1 cup snow pea pods, halved
- ⅓ cup coarsely chopped unsalted cashews
- ¼ cup thinly sliced green onions
- Crushed red pepper (optional)
1. For sauce, in a medium bowl whisk together the first five ingredients (through crushed red pepper). Lightly coat a 12-inch skillet or extra-large wok with cooking spray; heat over medium-high. Add pork to skillet; cook until lightly browned, turning once. Remove from skillet. Add carrots; cook and stir 5 minutes. Add broccoli and onion; cook and stir 4 to 5 minutes more or until vegetables are just crisp-tender. Add garlic; cook and stir 30 seconds more. Stir in sauce; cook and stir 2 to 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned pork.
2. Reduce heat to medium. Simmer, covered, 10 to 15 minutes or until bubbly and pork is cooked through (145°F), stirring in pea pods during the last 2 minutes of cooking. Sprinkle with cashews, green onions, and, if desired, crushed red pepper.
PER SERVING (1 cup each) cal 279, fat 6 g (1 g sat. fat), chol 49 mg, sodium 384 mg, carb 34 g (3 g fiber, 6 g sugars), pro 22 g
