Orange Teriyaki Pork Packets
YIELD Makes 2 servings
|1/2||pound lean pork stew meat (1-inch cubes)|
|1‑1/2||cups frozen bell pepper blend for stir-fry|
|1/4||cup water chestnuts, coarsely chopped|
|2||sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|2||tablespoons teriyaki sauce|
|2||tablespoons orange marmalade|
|1/2||teaspoon dry mustard|
|1/4||teaspoon ground ginger|
|Hot cooked rice|
- Preheat oven to 450°F.
- Combine pork, pepper blend and water chestnuts in medium bowl; toss to mix. Place half of mixture on each foil sheet.
- Dissolve cornstarch in teriyaki sauce. Stir in marmalade, ginger and mustard. Pour mixture over pork and vegetables.
- Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet.
- Bake 20 to 23 minutes or until pork is tender. Remove from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates. Serve with rice.
This recipe appears in: Asian
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