Directions:
- .combine teriyake, ketchup, honey vinegar, 3/4 cup water and cornstarch. Stir to combine. Set aside.
- Heat oil in large skillet over medium-high heat. Add peppers and cook briefly, until slightly softened, about 5 minutes. Remove and reserve.
- Add scallops to pan; sprinkle with five spice powder. Cook over medium-high heat until just cooked through, turning once, about 5 minutes. Add peppers back to pan. Pour in teriyaki mix and cook, stirring, until thickened. Top with walnuts and serve over cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.53 Kcal (1309 kJ) | ||
| Calories from fat | 103.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 18% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 1321.05mg | 55% | |
| Potassium | 547.74mg | 12% | |
| Total Carbs | 26.52g | 9% | |
| Sugars | 12.66g | 51% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 27.6g | 55% | |
| Vitamin C | 63.8mg | 106% | |
| Iron | 1.7mg | 10% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 138.56 Kcal (580 kJ) | ||
| Calories from fat | 45.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 18% | |
|---|---|---|---|
| Cholesterol | 20.61mg | 15% | |
| Sodium | 585.69mg | 55% | |
| Potassium | 242.84mg | 12% | |
| Total Carbs | 11.76g | 9% | |
| Sugars | 5.61g | 51% | |
| Dietary Fiber | 0.97g | 9% | |
| Protein | 12.24g | 55% | |
| Vitamin C | 28.3mg | 106% | |
| Iron | 0.8mg | 10% | |
| Calcium | 12.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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