3 + 2 tablespoons tablespoons light teriyaki sauce
4 cloves garlic, chopped
the juice and zest of 1 lime
1 pound pork tenderloin
1 can (14.5 ounces) low-sodium chicken broth
4 teaspoons cornstarch
1 teaspoon sugar
¾ teaspoon hot sauce
1 tablespoon + 1 tablespoon oil
1 large onion, thinly sliced
1 red bell pepper, sliced
8 ounces mushrooms, sliced
1 bunch scallions, trimmed, and cut in 1" pieces
1 bag (12 ounces) microwave-ready green beans
Cooked brown rice
- In a small bowl, combine 3 tablespoons teriyaki sauce, garlic, lime juice, and zest. Place pork in resealable plastic bag and pour marinade over. Marinate for 2 hours in the fridge.
- In a small bowl, combine chicken broth, the 2 tablespoons teriyaki sauce, cornstarch, sugar, and hot sauce. Set aside.
- Remove pork from marinade. Cut pork into ½" slices. Heat the first tablespoon oil in large nonstick skillet over medium-high heat. Stir-fry pork for 3 min.. Remove from the pan and keep warm.
- Add remaining 1 tablespoon oil to skillet. Add onion and cook for 4 min.; stir in red pepper, mushrooms, and scallions. Cook 3 min.; stir in green beans, broth, and pork. Simmer for 2 min., or until thickened. Serve over brown rice.