Directions:
- Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend.
- Add pork and turn to coat.
- Refrigerate at least 30 minutes and up to 3 hours.
- Heat oil in heavy large skillet over medium-high heat.
- Drain pork and reserve marinade.
- Add pork to skillet and sauté until cooked through, about 5 minutes per side.
- Transfer pork to platter.
- Add marinade and green onions to same skillet.
- Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.53 Kcal (1242 kJ) | ||
| Calories from fat | 86.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.57g | 15% | |
|---|---|---|---|
| Cholesterol | 122.1mg | 41% | |
| Sodium | 612.95mg | 26% | |
| Potassium | 808.39mg | 17% | |
| Total Carbs | 4.13g | 1% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 43.01g | 86% | |
| Vitamin C | 1mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 108.04 Kcal (452 kJ) | ||
| Calories from fat | 31.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 15% | |
|---|---|---|---|
| Cholesterol | 44.49mg | 41% | |
| Sodium | 223.34mg | 26% | |
| Potassium | 294.55mg | 17% | |
| Total Carbs | 1.51g | 1% | |
| Sugars | 0.93g | 10% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 15.67g | 86% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.8mg | 12% | |
| Calcium | 6.8mg | 2% | |
* 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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