Kung Pao Teriyaki Bowls
Ingredients
- 1 (10-oz) pkg frozen lightly seasoned veggie chik'n strips
- 1 (3.5-oz) pkg boil-in-bag brown rice
- 1 red bell pepper, chopped
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- ¼ cup kung pao sauce
- ¼ cup chopped roasted, salted peanuts
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook vegetable chicken strips and rice according to package directions.
- Meanwhile, cook pepper, onion, and garlic in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until tender. Reduce heat to low.
- Stir in cooked strips and sauce; cook 2 to 4 minutes, tossing to coat.
- Serve over rice. Sprinkle with nuts and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
455
|
455
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 33 | 33 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 982 | 982 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
