Better than takeout? Yes! With a sticky sweet and tangy sauce, crispy pork, tender-crisp veggies and pineapple, this Sweet and Sour Pork recipe easily earns that title! Done in under 30 minutes, it’s a weeknight meal that will have everyone running to the table.

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A lightened up version of a takeout classic.

While sometimes I hesitate to say my takeout fakeout version of a dish is better than the restaurant version, I am fully confident that this Sweet and Sour Pork blows away the competition. Let’s discuss:

• Some sweet and sour sauces lean way too heavy on the sweet, while others are acidic in a way that makes the back of your throat feel weird. This sauce is sweetened with honey and it’s got just the right balance of flavors. (My Sweet and Sour Chicken and Crockpot Sweet and Sour Chicken are sure to please too!)
• It’s also more than just sweet and sour. Sesame oil, lots of garlic, and fresh ginger layer in lots of flavor in the sauce.
• Pieces of pork tenderloin are coated in cornstarch and pan-fried to crispy perfection, with a more modest and healthy amount of oil than the restaurant version of sweet and sour pork.

Key Ingredients

You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.

For the Sauce:

• Honey. Store-bought sweet and sour sauces are often made with high-fructose corn syrup. Honey adds sweetness without being cloying.
• Vinegar. You can use apple cider vinegar or rice vinegar for the sour complement to the sweet.
• Pineapple Juice. Poured off of the canned pineapple.
• Ketchup. For that signature sweet and sour sauce color and an added layer of flavor.
• Soy Sauce. I use low-sodium soy sauce, but you can swap in tamari for a gluten-free option.
• Sesame Oil. Toasted sesame oil has a fantastic nuttiness.
• Garlic and Ginger. A dynamic duo in Asian sauces and stir-fries. Fresh is a must!

For the Stir-Fry:

• Cornstarch. This is what makes the pieces of pork crispy when pan-fried.
• Pork Tenderloin. The perfect cut of pork for a stir fry! Cut it into pieces before you get started.
• Vegetable Oil. Or another neutral, high smoke point oil you like to use for cooking.
• Bell Peppers. Use a combination of green bell pepper and sweeter red bell pepper.
• Onion. I use a small yellow onion, but red onion works too.
• Pineapple Chunks. While I’d normally opt for fresh or frozen pineapple, I prefer canned for this recipe. For one, the juice in the can is used in the sauce. But also, the more tender texture and sweeter flavor lends itself well to sweet and sour pork.
• Green Onions. For the stir fry and for garnishing.

How to Make Sweet and Sour Pork

Make the Sauce. Whisk everything together in a small bowl. Set it within arm’s reach of the stove—this moves fast!

Coat the Pork. Whisk together the cornstarch and salt in a large bowl, then add the pork and toss until it’s evenly coated.

Start the Stir Fry. Heat a tablespoon of oil in a skillet set over medium-high heat. Add the bell peppers, onion, pineapple, and most of the green onions (except what you’re using for garnish) to the pan and cook until the veggies are juuuust starting to get soft. Transfer to a plate.

Cook the Pork. Add the rest of the oil to the skillet and return it to medium-high heat. Add the pork to the pan and brown it on all sides, working in batches if you need to. You want to let each side cook undisturbed until it’s got a crispy-crusty brown coating, then flip it.

Put It All Together. Pour the sauce into the pan. Increase the heat to high and cook until the sauce is thick and clings to the pork. Add the veggies to the pan and cook for a minute or two more.

Serve. Plate the sweet and sour pork with rice, garnish with the reserved green onions, and ENJOY!

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Sweet and Sour Pork

With a sticky sauce, crispy pork, lots of veggies and pineapple, this sweet and sour pork recipe is sure to please. Done in under 30 minutes!

Course Dinner, Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 364kcal

Author Erin Clarke / Well Plated

Ingredients

For the Sauce:

• ¼ cup honey
• ¼ cup apple cider vinegar or rice vinegar
• ¼ cup pineapple juice drained from the can below
• 2 tablespoons ketchup
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 4 garlic cloves minced, about 4 teaspoons
• 2 tablespoons minced ginger from about a 2-inch piece

For the Stir-Fry:

• ¼ cup cornstarch
• 1 teaspoon kosher salt
• 1 (1 ½-pound) pork tenderloin cut into ½-inch pieces
• 2 tablespoons vegetable oil divided
• 1 green bell pepper cut into ½-inch pieces, about 1 cup
• 1 red bell pepper cut into ½-inch pieces, about 1 cup
• 1 small onion sliced into ¼-inch wedges, about 1 cup
• 1 (20-ounce) can pineapple chunks drained and liquid reserved
• 5 green onions thinly sliced, divided

Instructions

• In a medium bowl, whisk together the sauce ingredients: honey, vinegar, pineapple juice, ketchup, soy sauce, sesame oil, garlic, and ginger until smooth.
  
• In a large bowl, combine the cornstarch and salt. Add the pork and toss to evenly coat.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the green and red bell peppers, onion, pineapple, and green onions (reserving a few tablespoons of the green tops of the onions for garnish), and cook, stirring constantly, until just beginning to soften, 3 to 4 minutes. Transfer the vegetables to a plate.
  
• Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the pork, shaking off any excess cornstarch. Cook, undisturbed, until nicely browned on the first side, 1 to 2 minutes, then flip and cook until browned on all sides. Work in batches if necessary. You’ll need about 5 to 6 minutes per batch. Return all pork to the skillet.
  
• Add the sauce to the skillet and increase the heat to high. Cook, stirring, until the sauce is thickened and coats the pork, about 2 minutes. Return the vegetables and cook until the pork is cooked through and the vegetables are heated and crisp, 1 to 2 more minutes.
  
• Serve over rice, garnished with reserved green onion tops.

Notes

• TO STORE: Refrigerate leftover sweet and sour pork in an airtight container for up to 3 days.
• TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
• TO REHEAT: Warm in a nonstick skillet over medium-low heat, or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 364kcal | Carbohydrates: 37g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 111mg | Potassium: 968mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1234IU | Vitamin C: 69mg | Calcium: 44mg | Iron: 3mg

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This Egg Roll in a Bowl recipe takes your favorite egg roll ingredients—ground meat, crunchy cabbage and carrots, and a rich, savory sauce—and turns them into an easy, low-carb meal. It’s less work than wrapping egg rolls, reheats well, and is ready in less than 30 minutes!

Cut the carbs by making your egg roll in a bowl!

I adore Air Fryer Egg Rolls, but I don’t always have the patience to roll them. Egg roll in a bowl to the rescue!

• Think of this recipe as a deconstructed egg roll—quick and easy, and ready in just 30 minutes because we skip the rolling and frying.
• As if that’s not enough, egg roll in a bowl is low carb and packed with protein and veggies. Now, we can have egg rolls all the time, anytime—and that’s a beautiful thing.

If you’re all about Asian-inspired dishes, don’t miss two of my other favorite “bowls”: Korean Beef Bowl and this Sushi Bowl Recipe.

Key Ingredients

You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.

• Ground Turkey. You can swap ground chicken, lean ground beef, or keep it classic with pork, which is what you typically find in egg rolls.
• Broccoli Slaw. Broccoli slaw (similar to regular cabbage coleslaw mix but with shredded broccoli added) brings a nice crunch that replaces the traditional crispy, fried egg roll wrapper, plus it’s SO FAST to use. I love it Cabbage Stir Fry too.
• Mushrooms. Mushrooms add important umami. They’re finely chopped, so you’ll hardly taste them.
• Chili Paste. To give this easy egg roll in a bowl recipe just the right amount of kick. Sriracha sauce or crushed red pepper flakes are also suitable alternatives for chili paste.
• Sesame Oil. GAME CHANGER right here. A drizzle of this golden nectar from sesame seeds adds an intense, nutty flavor to any Asian-inspired recipe.

How to Make This Egg Roll in a Bowl

Marinate the Meat. Mixing it with soy sauce develops flavor right away.

Brown the Meat. A wok or deep pan works well for this.

Add the Onions and Mushrooms. Let everything get nice and brown.

Add the Slaw and Remaining Ingredients. Pile everything over brown rice or white rice, or use cauliflower rice to keep it low-carb.

Recipe Variations

• To Make Whole30, Paleo, or Keto. For a keto, paleo, and Whole30 egg roll in a bowl, swap coconut aminos for the soy sauce and arrowroot starch for the cornstarch. Serve with cauliflower rice. Or serve it in lettuce cups like Lettuce Wraps.
• To Make Vegetarian. For a vegetarian or vegan egg roll in a bowl, swap the meat for crumbled extra-firm tofu. Press the water out of the tofu first, then crumble it right into the mixing bowl with the soy sauce and cornstarch. You could also add Air Fryer Tofu or Baked Tofu.
• To Make Gluten Free. Use tamari or coconut aminos instead of soy sauce.

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Egg Roll in a Bowl

Who needs the wrappers?! This egg roll in a bowl recipe skips the carbs and the hassle, delivering a one-pan dinner done in under 30 minutes!

Course Main Course

Cuisine Asian, Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings, about 6 1/2 cups

Calories 263kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 tablespoons low-sodium soy sauce* divided (see note)
• 1 teaspoon cornstarch (use arrowroot starch to make Paleo, Whole30, or Keto)
• 16 ounces 90% or 93% lean ground turkey (to make vegetarian, swap crumbled extra-firm tofu; press it dry first)
• 8 ounces cremini mushrooms
• 3 cloves garlic
• 1 small bunch green onions divided
• 1 tablespoon canola oil, grapeseed oil, or similar neutrally flavored high-temperature cooking oil (olive oil will smoke, so I suggest one of these other oils instead)
• 1 (12-ounce) bag broccoli coleslaw
• 1 cup grated carrots freshly grated from peeled carrots or store-bought
• 1 tablespoon fresh ginger minced (or one teaspoon ground ginger, though the flavor will be less bright)
• 1 tablespoon rice vinegar
• 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice plus additional to taste
• 2 teaspoons sesame oil
• ¼ teaspoon ground black pepper

For Serving:

• Prepared brown rice
• Prepared quinoa
• Cauliflower rice

Instructions

• In a medium mixing bowl, whisk together 1 tablespoon of soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate for 10 minutes.
  
• Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it now.
• Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat. Add the marinated turkey and cook, breaking the meat into small bits with a heatproof spatula, until it's no longer pink and fully cooked through, about 5 minutes.
  
• Add the green onions (reserve a small handful for serving) and mushrooms.
  
• Cook until the mushrooms soften, about 2 additional minutes.
  
• Reduce the heat to medium-low. Add the broccoli coleslaw, carrots, ginger, and garlic to the mixture. Stir-fry for 2 minutes, until the vegetables are softened.
  
• Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions.
  

Video

Notes

• *INGREDIENT NOTE: Use coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
• TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
• TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
• TO FREEZE: Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed above. 

Nutrition

Serving: 1(of 4), about 1 1/2 cups without rice | Calories: 263kcal | Carbohydrates: 9g | Protein: 24g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Potassium: 664mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5495IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg

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You don’t need to order takeout when you can make Thai Fried Rice at home! With loads of veggies, scrambled eggs, and shrimp, you can serve it up as a side or make a meal out of it.

My take on a restaurant classic.

I’ve shared Egg Fried Rice, Shrimp Fried Rice, and Chicken Fried Rice in the past (what can I say, I love fried rice!), but Thai fried rice is a little different.

• Thai fried rice is made with fish sauce, or nam pla, which adds not just umami flavor, but also complexity and a little bit of sweetness. It has more depth to it than fried rice made with soy sauce alone.
• Although you can use any variety of rice you like in this recipe, Thai fried rice is typically made with jasmine rice, which is fragrant and less starchy than short grain rice.
• An Authentic Thai fried rice recipe is often made with Thai chili paste or chilies, but to keep the heat in a way that’s a little more accessible to home cooks here in the States, I add sriracha. 
• I also add LOTS of veggies to my version of this recipe, with carrots, red bell pepper, a whole bunch of green onions, and tomato. It’s my little Well Plated twist that bulks up the rice and adds extra color and flavor.

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Thai Fried Rice

With loads of veggies, scrambled eggs, and shrimp, you can serve this easy homemade Thai fried rice as a side dish or make a meal out of it!

Course Main Course, Side Dish

Cuisine Asian, Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 servings

Calories 440kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 tablespoon canola oil or neutral high temperature cooking oil of choice
• 2 medium carrots peeled and small diced (between ¼- and ½-inch)
• 1 large red bell pepper julienned
• 12 ounces cooked small shrimp see notes
• 3 cloves garlic minced (about 1 tablespoon)
• 1 bunch green onions thinly sliced, white and green parts divided
• 4 eggs beaten
• 3 cups cooked COLD leftover rice I used Jasmine
• 1 medium tomato ½-inch chopped
• 2 tablespoons fish sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons Sriracha or hot sauce of choice
• ½ cup chopped fresh cilantro divided
• Thinly sliced cucumber
• Lime wedges

Instructions

• Make sure all of your ingredients are fully prepped and set them next to the stove. Heat a large wok or similar large, sturdy nonstick skillet over medium-high heat until a drop of water dances on the surface.
• Add the oil, swirl to coat the pan, then add the carrot and bell pepper. Cook, stirring, for 3 minutes.
  
• Add the shrimp, garlic, and the white parts of the green onions. Cook for 1 minute.
  
• Scoot the shrimp and onions over to one side of the pan. In the open side of the pan, pour in the beaten eggs. With a spatula or wooden spoon, immediately move the eggs around, cooking until they are scrambled and just barely set. This will only take 1 or 2 minutes. Don't worry if some of the shrimp and veggies get mixed in with the eggs.
  
• Add the rice, then stir it around with the other ingredients, breaking up the eggs into pieces. Spread into a single layer on the bottom of the pan, pressing down on the rice with the back of a spoon. Let cook undisturbed until it is lightly crisp on the bottom, 1 to 2 minutes.
  
• Stir, scraping the rice off the bottom and scooting everything around to redistribute it. Press back into an even layer and let sizzle 1 to 2 minutes more.
• Stir in the tomato, fish sauce, soy sauce, sriracha, half of the cilantro, and the reserved green onion tops. Let cook 30 seconds, stirring constantly to heat the tomato through and allow the flavors to marry. Taste and adjust seasoning as desired.
  
• Pile the fried rice into bowls. Garnish with the cucumbers, lime wedges, and reserved cilantro.

Notes

• You can find the small shrimp (also sometimes called “salad shrimp”) in the freezer section. They are so small, you don’t need to thaw them first. If you prefer to swap larger shrimp, diced chicken, or diced tofu, start the recipe by sautéing them, then transfer them to a plate and add with the rice in step 4.
• TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
• TO REHEAT: Warm leftovers in a nonstick skillet over medium-high heat or in the microwave. You can sprinkle a bit of water over the top if you want to add some moisture.
• TO FREEZE: Transfer the Thai fried rice to a freezer bag or airtight container and freeze for up to 2 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1(of 4) | Calories: 440kcal | Carbohydrates: 46g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 301mg | Potassium: 695mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6556IU | Vitamin C: 48mg | Calcium: 120mg | Iron: 2mg

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It’s hard to beat this Ground Beef Stir Fry if you’re looking for a meal that comes together fast and brings big flavor to the table. It’s got loads of tender-crisp veggies, lots of meat, and a sweet-and-savory sauce that coats every bite. Just add rice and dinner is done!

A simple stir fry for the ground beef lovers.

Ground beef is tasty, hearty, and budget-friendly, which is why I love it in Ground Beef Tacos, Ground Beef and Potatoes, and Ground Beef Pasta.

But until now, I’ve never thought to add it to a stir fry. Friends, this ground beef stir fry is a must-make!

• I adore Pork Stir Fry and Chicken Stir Fry, but the great thing about ground beef stir fry is that you get meat in every! single! bite!
• Another pro for ground beef recipes: No slicing needed! Just dump it into the pan and go.
• It’s not just about the meat, though—this is a stir fry that’s BIG on veggies, with bell peppers, carrots, green beans, and green onions.
• The sauce is the perfect balance of sweet and savory, and it’s sticky too, so it coats all the veggies and ground beef rather than staying at the bottom of the pan.

If you’re looking for more ground beef dinner ideas with an Asian spin, try my Korean Beef Bowl too.

My Tips for Making a Perfect Ground Beef Stir Fry

• Have Your Ingredients Ready to Go. Because stir fries move quickly! Cut all your veggies, measure everything out, and set it up next to the stovetop so it’s ready when you are.
• Streamline the Prep. The bulk of prep for this recipe is washing and cutting the veggies. If your grocery store has a salad bar, you can get your veggies there and skip the prep work, making this a 20-minute dinner.
• Use the Biggest Pan You Have. Or a wok, if you have one. When you try to make a stir fry in a smaller pan, the veggies will steam and get soft, rather than getting a nice sear and a crisp texture.

How to Make Ground Beef Stir Fry

Make the Sauce. Whisk all the ingredients in a liquid measuring cup.

Brown the Beef. Heat your skillet over medium-high, then add a tablespoon of oil. Once the oil is shimmering, add the beef, salt, and pepper. Break it apart as it cooks and once it’s browned, transfer it to a plate.

Stir-Fry the Veggies. Wipe the skillet clean and add the remaining oil. Cook the veggies until they’re just a bit soft, but still have some bite to them.

Add the Aromatics. Stir in the ginger and red pepper flakes, followed by the white and light green parts of the green onion.

Make It Saucy. Return the beef to the skillet with the sauce. Cook until the sauce is thickened, then add the remaining green onions and sesame seeds.

Serve It. Season to taste and serve with white rice, brown rice, or cooked quinoa. Cauliflower Fried Rice would be great too for a lower carb option. ENJOY!

Recipe Variations

• Make It Spicy. Add red pepper flakes to the sauce, or garnish your ground beef stir fry with chili crisp. (I love the one from Trader Joe’s that has little bits of crunchy onion in it too!)
• Switch It Up With the Seasons. You can use whatever veggies are in season or what you happen to have on hand. Asparagus is a great swap for green beans in the spring and zucchini would be excellent in the summer.

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Ground Beef Stir Fry

This easy ground beef stir fry is loaded with veggies, meat, and a sweet-and-savory sauce that coats every bite. Just add rice and dinner is done!

Course Main Course

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 360kcal

Author Erin Clarke / Well Plated

Ingredients

For the sauce:

• ⅓ cup low-sodium soy sauce
• ⅓ cup water
• 2 tablespoons pure maple syrup honey, or brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1 clove garlic minced

For the stir fry:

• 2 tablespoons canola oil or neutral cooking oil of choice, divided
• 1 pound lean ground beef
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 large bell pepper seeded and cut into thin 1/8-inch slices
• 1 large carrot scrubbed and cut into thin, 2 x 1/4-inch matchsticks or thin 1/8-in coins
• 8 ounces green beans trimmed and cut into 1 1/2-inch pieces, or 3 cups broccoli florets
• 1 tablespoon minced fresh ginger from about a 1-inch piece
• ¼ teaspoon red pepper flakes plus additional to taste
• 1 small bunch green onions thinly sliced, white/light green parts and dark green parts divided
• 1 tablespoon sesame seeds optional for serving
• Cooked brown rice or white rice for serving

Instructions

• In a liquid glass measuring cup with a spout, whisk together the soy sauce, water, maple syrup, cornstarch, sesame oil, and garlic until smoothly combined. Set aside. Gather all of your ingredients and set them near the stove (stir fries move fast!).
• Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon of the canola oil. Once the oil is hot and shiny, add the beef, salt, and black pepper. With a wooden spoon or similar sturdy spatula, break up the meat, browning it until it is fully cooked through; this will take 5 to 7 minutes. With a slotted spoon, remove the beef to the plate.
• With a paper towel, carefully wipe the skillet clean, then add the remaining tablespoon canola oil. Add the bell pepper, carrots, and green beans. Cook, stirring often, until the vegetables are crisp-tender, about 4 minutes.
• Add the ginger and red pepper flakes and cook until very fragrant, about 30 seconds. Stir in the white and light green parts of the green onions.
• Return the beef to the skillet. Pour the sauce over the top, then stir to coat. Let cook 1 to 2 minutes, until the sauce is thickened, stirring constantly.
• Stir in the reserved green onion tops then sprinkle with sesame seeds. Taste and adjust seasoning as desired. Serve hot with rice.

Notes

• TO STORE: Refrigerate leftover ground beef stir fry in an airtight container for up to 4 days.
• TO FREEZE: Store leftovers in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• TO REHEAT: Warm leftover ground beef stir fry in a wok or skillet over medium heat until warmed through, or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 360kcal | Carbohydrates: 22g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 70mg | Potassium: 837mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4510IU | Vitamin C: 65mg | Calcium: 97mg | Iron: 5mg

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This easy Cashew Chicken recipe is a lightened up version of the restaurant favorite—and it’s ready in just 20 minutes! With juicy chicken, crisp veggies, and the best sweet and savory sauce, it’s going to be a HIT.

A dynamite stir fry that has weeknight dinner wrapped.

Today’s recipe is my adaptation of the Thai Cashew Chicken that Ben and I had at nearly every restaurant north of Bangkok when we visited many years ago.

If you’ve had cashew chicken at take-out restaurants, you’ll be familiar with the rich, savory flavors of the sauce and the warm crunch of the cashews. This particular cashew chicken recipe, however, is much lighter and healthier than what you’ll find in a restaurant.

I packed my version with veggies, sweetened the sauce naturally with honey, then served it over whole-grain brown rice. Honestly, I didn’t miss the extra oil and sugar one bit, and I don’t think you will either.

Stir-fries are a faithful companion on busy weeknights (so is Pineapple Chicken). Start to finish, this simple cashew chicken stir-fry is ready in 20 minutes flat, even fewer if your veggies and chicken are already prepped!

How to Make Cashew Chicken

Prepare. Toss the chicken with the cornstarch, salt, and pepper and heat the oil in a wok or skillet set over medium-high.

Cook the Chicken. Once the oil is shimmering, add the chicken and cook until it’s lightly browned.

Add the Veggies and Cashews. Stir in the bell pepper, broccoli, and green onions. Once the vegetables are tender-crisp, stir in the cashews and cook for 30 additional seconds.

Whisk Together the Sauce. While the chicken and vegetables cook, combine the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes. Adjust the amount of honey and red pepper flakes as needed.

Finish. Pour the sauce into the skillet and toss to coat. Serve the cashew chicken with rice and ENJOY!

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Cashew Chicken

This easy cashew chicken recipe is ready in just 20 minutes! Juicy chicken, crisp veggies and a sweet, savory sauce make it delish.

Course Main Course

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 553kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cashew Chicken:

• 1 ¼ pounds boneless skinless chicken breasts (about 2 large), cut into bite-sized pieces
• 2 tablespoons cornstarch or substitute arrowroot powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 ½ tablespoons canola oil
• 3 medium red bell peppers seeded and cut into bite-sized pieces
• 1 large head of broccoli cut into florets (about 4 cups)
• 1 bunch green onions about 6 medium, thinly sliced
• ⅔ cup dry roasted unsalted cashews
• Cooked brown rice or quinoa for serving

For the Sauce:

• ¼ cup reduced-sodium soy sauce
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons honey plus additional to taste
• 1 tablespoon freshly grated ginger
• 2 cloves garlic minced (about 2 teaspoons)
• ¼-½ teaspoon red pepper flakes plus additional to taste

Instructions

• In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  
• Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
  
• While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and ¼ teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional ¼ teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.
  

Notes

• TO STORE: Store leftover cashew chicken in an airtight storage container in the refrigerator for up to 4 days.
• TO REHEAT: Rewarm gently in the microwave or on the stovetop over low heat.
• TO FREEZE: Transfer leftovers to an airtight container or freezer bag. Place in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) with 1/2 cup prepared brown rice | Calories: 553kcal | Carbohydrates: 57g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 75mg | Fiber: 8g | Sugar: 19g

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If ever an ingredient needed a PR makeover, it is tofu. The recipe for the job? Air Fryer Tofu. This tofu recipe is perfectly crispy outside, pleasantly firm inside, and infused with a savory soy maple marinade.

This crispy tofu will make you a believer.

I am doggedly convinced that anyone who says they don’t like tofu hasn’t tried air fryer tofu yet.

If you count yourself among the tofu skeptics—I get it. Without the proper treatment, tofu is mushy and bland. Crispy tofu is where it’s at.

While you can use various techniques to make tofu crispy (I use freezing and boiling in this Crispy Tofu and pressing plus pan-frying in this reader favorite Tofu Stir Fry and Baked Tofu), the easiest method that I’ve found is using the air fryer.

A hungry sponge, tofu readily absorbs any flavors you add to it. With a few easy steps, your tofu will turn out firm, crispy, and delectable. PLUS! Since air fryer tofu uses very little oil to crisp, it’s much healthier than regular deep-fried tofu.

My Tips for Perfect Air Fryer Tofu

• Press the Tofu. The first step for almost any tofu recipe is pressing it. This removes the liquid it soaks in, which makes it less mushy and gives it more room to absorb the marinade. After you press it, cut it and pat it dry. Now it’s ready to soak up all that deliciousness!
• Don’t Skip the Marinade. There’s a marinade included in the recipe below, but my Tofu Marinade is a delicious option too—it’s similar to the one for this air fryer tofu, but it has a more smoky flavor. (You can also use another marinade you like.)
• Toss the Tofu With Cornstarch. Get a nice, even coating on all sides of the tofu for the best texture. I tested this recipe both with and without cornstarch, and I found that tossing the marinated tofu in cornstarch prior to adding it to the air fryer made a remarkable difference.
• Coat Your Air Fryer Basket With Oil. This is ESPECIALLY important if it’s metal. It’s quite a challenge to remove tofu from a wire basket if it hasn’t been coated in oil or cooking spray! I like to use a paper towel to rub the basket with oil to make sure it’s really coated well.

My Favorite Ways to Use Air Fryer Tofu

The crispy tofu nuggets you can resist nibbling straight out of the air fryer basket can be used in a variety of ways.

• General Tso’s Air Fryer Tofu. Follow this General Tso’s Tofu recipe, but swap in this tofu instead.
• Salad. This Ramen Salad would be scrumptious with tofu.
• Peanut Tofu. Swap it for the chicken in these Asian Chicken Wraps with Thai Peanut Sauce, or drizzle it with the peanut sauce from this Chicken Satay.
• Tofu Buddha Bowl. Use it in this Roasted Veggie Buddha Bowl with Quinoa and Avocado.
• Vegetarian Beef and Broccoli. Swap the tofu for the beef in my favorite Healthy Beef and Broccoli recipe.

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Air Fryer Tofu

A maple soy marinade with garlic, ginger, and sriracha makes this crispy air fryer tofu recipe SUPER flavorful. It's quick, easy, and delish!

Course Dinner

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 96kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 block extra-firm tofu (12 to 15 ounces) must be extra firm
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon pure maple syrup
• 2 teaspoons extra virgin olive oil
• 1 teaspoon garlic powder
• ½ teaspoon ground ginger
• ½ teaspoon Sriracha or hot sauce of choice
• 1 tablespoon corn starch or arrowroot starch

Instructions

• Remove the tofu from the package and drain. With your hands, gently squeeze out as much water as possible without breaking or crushing the block. Lay the tofu flat on a cutting board, so the longer edge is towards you, then cut it into four strips. Rotate the strips so that the wider (cut sides) are flat against the cutting board, and cut them in half again, so you have 8 strips total. Cut the strips crosswise into 1-inch cubes (I end up with 5 cubes per strip).
  
• Line a cutting board or large plate with a clean tea towel (or similar lint-free kitchen towel) or paper towels. Spread the tofu cubes onto it in one layer and lay a second towel on top. Press gently but firmly and change out the towel as needed. The idea is to remove as much water from the tofu as possible.
  
• In a small bowl or large liquid measuring cup, stir together the soy sauce, vinegar, syrup, oil, garlic powder, ginger, and hot sauce.
• Place the tofu in a shallow baking dish or medium mixing bowl. Pour the soy sauce mixture over the tofu, then with your hand, toss gently to combine. Let the tofu sit for 15 minutes, tossing it again halfway through. Don’t worry if a few bits crumble. Those will turn deliciously crispy.
  
• If you’d like to keep the tofu warm between batches, preheat your oven to 250°F and line a baking sheet with parchment paper. Preheat the air fryer to 400°F according to the manufacturer’s instructions (for my air fryer, that is 3 minutes of preheat time).
• Just before cooking, sprinkle the corn starch evenly over the top of the tofu and toss to coat.
  
• Coat the basket of the air fryer with nonstick spray. Add the tofu in one layer, leaving a little space around the cubes so they do not touch and the air can circulate. (Depending upon the size of your air fryer, you may need to cook it in two or three batches.)
  
• Cook the tofu for 9 minutes. Then slide the basket out, and shake it gently to toss the tofu. Continue to cook for 2 to 4 additional minutes, tossing and checking it each minute, until the tofu is crisp and dark golden. (The time will vary based on your air fryer; keep a close eye on it towards the end to ensure it doesn’t burn.) If desired, transfer the tofu to the baking sheet and keep it warm in the oven while you finish the rest.
• Repeat with remaining tofu, discarding any excess marinade (if you have some crumbled bits of tofu in the bottom of the bowl, you can air fry those too). Enjoy!

Video

Notes

• TO MAKE GLUTEN FREE: Use tamari, coconut aminos, or liquid aminos in place of the soy sauce.
• TO STORE: Refrigerate tofu in an airtight storage container for up to 4 days.
• TO REHEAT: Recrisp tofu in the air fryer at 375 degrees F. It will only take a few minutes, so check often to prevent burning.
• TO FREEZE: The texture of the tofu may change once frozen and thawed, but the flavor will remain delicious. Place tofu cubes in a single layer on a parchment-lined baking sheet. Freeze until solid. Freeze the frozen tofu in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 96kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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Instant Pot Brown Rice is one of the absolute BEST ways to use your pressure cooker. The texture is fluffy and tender, it never boils over, and you can set it and forget while you prepare the rest of your meal!

Why You’ll Love This Pressure Cooker Brown Rice Recipe

• It’s Super-Duper Simple. Knowing how to make brown rice on the stovetop is surprisingly tricky. Instant Pot brown rice, however, is a piece of cake! There’s no need to make brown rice in a rice cooker when the Instant Pot can do the same thing, without the need for a separate appliance.
• Perfect Every Time. Chewy, fluffy rice that’s not mushy is yours with this method. It’s foolproof, won’t burn to the pot, and will give you perfect rice every single time.
• You’ll Make it on Repeat. Of all of the Instant Pot recipes on my site, brown rice is what we make in our pressure cooker the most. It’s a meal prep dream, pairs well with everything from stir fries to Indian recipes, and cooks hands-free.

Instant Pot Brown Rice to Water Ratio

For every 1 cup of brown rice, add 1 1/4 cups water. That’s the formula for brown rice in the Instant Pot.

You will end up with double the amount of cooked rice as uncooked rice.

• 1 cup brown rice + 1 1/4 cups water = 2 cups cooked rice
• 1 1/2 cups brown rice + 1 2/3 cups water = 3 cups cooked rice
• 2 cups brown rice + 2 1/2 cups water = 4 cups cooked rice
• 2 1/2 cups brown rice + 3 cups water = 5 cups cooked rice
• 3 cups brown rice + 3 3/4 cups water = 6 cups cooked rice.

If you are a rice texture purist, cooking 2 cups or more of Instant Pot brown rice does give it the best texture.

• If you cook less than 2 cups of rice in the instant pot, it will turn out slightly mushier.
• That said, I almost always make just 1 cup because we are a smaller household, and we are very happy with it.

How to Make Brown Rice in the Instant Pot

The Ingredients

• Rice. With its slightly nutty flavor and chewy texture, brown rice brings more to the table than just its ability to deliciously soak up sauces and fill our bellies. It’s also rich in fiber, vitamins, magnesium, and partial protein.
• Water. The water-to-rice ratio is critical for achieving the fluffiest, most perfect rice.
• Salt. Helps boost the flavor of the rice.

The Directions

1. Add Everything to the Instant Pot. Stir.
2. Pressure Cook. Cook the brown rice in the Instant Pot on HIGH for 22 minutes. Let the pressure release naturally for 15 minutes.

3. Fluff. Serve and ENJOY!

What to Serve With Instant Pot Brown Rice

• Stir Fries. Serve this Instant Pot brown rice recipe with Broccoli Tofu Stir Fry, Bourbon Chicken or any of these other stir fry recipes. Add a little soy sauce or coconut aminos if desired.
• Indian Dishes. Indian-style recipes like Chicken Tikka Masala, Chickpea Curry, and Slow Cooker Butter Chicken pair well with rice.
• Chicken. Serve rice with Peruvian Chicken or Chicken Piccata.
• Seafood. Shrimp Tacos and Miso Salmon would be tasty with brown rice.
• Use it for Other Recipes. Use Instant Pot brown rice as the base for a Chipotle Bowl, in Chicken and Rice Casserole or Stuffed Peppers.

Recipe Tips and Tricks

• Don’t Skip the Salt. Add a pinch of salt to rice before cooking to season it. Salt makes the flavor of the rice pop, not taste salty (the same is true of Instant Pot Steel Cut Oats).
• Take Things Up a Notch. For an even richer flavor and added nutrition, use an equal amount of liquid broth like chicken broth or vegetable broth instead of water.
• Natural Release Only. Don’t use a quick release when making this Instant Pot brown rice. The natural release ensures that your rice turns out fluffy and perfectly steamed.
• Tweak the Recipe for White Rice. The water to rice ratio for Instant Pot brown and white rice is the same. The pressure cook time, however, is different. For white rice, reduce the time to 8 minutes. For both types, after the time has elapsed, allow the pressure to naturally release for 15 minutes.

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Instant Pot Brown Rice

How to cook perfect Instant Pot Brown Rice, including the cook time and water ratio for 1 cup rice, 2 cups, and more!

Course Dinner, Side Dish

Cuisine American

Prep Time 2 minutes minutes

Cook Time 49 minutes minutes

Total Time 51 minutes minutes

Servings 6 cups cooked rice

Calories 228kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups long grain or short grain brown rice* brown jasmine and brown basmati rice work too; DO NOT use white rice or instant rice; it will be obliterated
• 2 ½ cups water
• ¼ teaspoon kosher salt

Instructions

• In the bottom of an Instant Pot, stir together the rice, water, and salt (I do not rinse my rice first, because I like it a little sticky; if you’d like less starchy grains, go ahead and rinse it first in a fine mesh strainer).
  
• Cover and seal the Instant Pot. Cook on HIGH pressure (manual mode) for 22 minutes. Let the pressure release naturally for at least 15 minutes, or until the pin drops.
• Carefully open the lid. Fluff with a fork and enjoy!
  

Video

Notes

• *I find that in a 6-quart instant pot, 2 cups cooks the most evenly; that said, I’ve also done as little as 1 cup with decent results. Simply divide the recipe in half.
• TO STORE: Refrigerate rice in an airtight container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Spread the rice on a baking sheet, freezing until solid. Transfer the frozen rice to an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1cup (of 6) | Calories: 228kcal | Carbohydrates: 48g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Calcium: 17mg | Iron: 1mg

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This Vegetarian Pad Thai is a colorful combination of fresh produce, an easy vegetarian pad Thai sauce, and freshly spiralized zucchini noodles. It’s a magic wand that transforms classic pad Thai into a healthy, low-carb, 30-minute dinner.

Why You’ll Love This Easy Vegetarian Pad Thai Recipe

• Ready in Minutes. This vegetarian pad Thai recipe is essentially a stir-fry, which means it comes together lickety-split! It’s fast, easy, and with its sweet, salty, a-little-bit-funky (in a good way) sauce, it hits the spot every time I’m feeling tempted by takeout.
• Made Low-Carb With Zoodles. If you are going for authenticity, this Healthy Shrimp Pad Thai with rice noodles is most like the version Ben and I ate daily when we visited Thailand. (Read more about our travels in this post: Thailand Part 1.) But swapping zucchini noodles for classic rice noodles is a great way to make pad Thai a healthy dinner option for any night of the week.
• A Balanced Meal. This vegetarian pad Thai offers healthy proteins and fats thanks to a trio of eggs, peanuts, and edamame, and it’s packed with veggies. You don’t need anything else! (But if you do want to pair your pad Thai with something else, I’ve got some ideas below.)

How to Make Vegetarian Pad Thai

The Ingredients

• Zucchini. The zucchini noodles drink up the flavor of the tasty pad Thai sauce and make this meal incredibly healthy and low carb too.
• Soy Sauce. Gives this dish its iconic briny, umami flavor. I opt for low sodium soy sauce to keep the dish from becoming too salty. If you are not concerned about this dish being 100 percent vegetarian, you may add a teaspoon or two of fish sauce to the sauce for a more authentic Thai flavor.
• Rice Vinegar. Has a serious impact on the yum-factor of this sauce.
• Chili Garlic Sauce. Or Sriracha, if you prefer.
• Honey. Sweetness to balance the chili sauce.
• Eggs. Provides protein to make this dish filling and satisfying.
• Carrots. Add a bright burst of orange color and some crunch.
• Bean Sprouts. If you can’t find fresh bean sprouts, you can omit them or swap them for finely shredded cabbage or broccoli slaw. Do not use bean sprouts from a can, as they will lend an unpleasant metallic and overly-fermented taste.
• Edamame. Provide a nice contrasting texture while contributing a dose of healthy plant-based protein. (If you love edamame, try my Edamame Hummus.)
• Garlic and Green Onions. Add a little extra aroma and zip.
• Cilantro. Finishes the dish with a little color and fresh herb taste.
• Lime. A final squeeze of fresh lime juice balances and brightens the dish.
• Peanuts. Give this dish a nice crunch that contrasts the tender vegetables beautifully. A pad Thai essential.

The Directions

1. Make the Sauce. In a small bowl, mix the sauce ingredients.
2. Prep the Noodles. Spiralize the zucchini into zoodles (or cut into ribbons using a Y-shaped vegetable peeler). Set aside.
3. Cook the Eggs. Next, sauté the garlic, and scramble the eggs until they just begin to set.
4. Add the Veggies. Add the zucchini noodles, bean sprouts, carrots, edamame, green onions, and sauce. Then, cook until the veggies are crisp-tender.
5. Finish. Garnish with peanuts, cilantro, and lime wedges. Serve and ENJOY!

Meal Prep Tips

While this recipe does not hold up the best to reheating, you can prep the ingredients in advance to cut down cooking time for a make-ahead dinner.

• Prewash, spiralize, and chop your produce up to 24 hours before cooking.
• Store prepped veggies in separate or divided containers in the refrigerator.
• Mix the sauce ahead and store it in an airtight container.

Then, when ready to cook, simply heat your skillet or wok and cook as directed in the recipe. Easy peasy!

What to Serve with Vegetarian Pad Thai

• Tofu. For an extra protein boost, add Air Fryer Tofu or reader favorite Crispy Tofu.
• More Thai Food. Whip up a few Thai recipes and serve them family style! This Massaman Curry is fantastic, as is this Thai Chicken Curry.
• Fried Rice. Cauliflower Fried Rice keeps it low-carb, or go for a more traditional Egg Fried Rice.
• Asian-Inspired Apps. Start your meal with a batch of Air Fryer Egg Rolls!

Recipe Tips and Tricks

• Add Your Favorite Veggies. Feel free to add additional veggies or swap for any in-season produce of your choice. While the blend of vegetables in the recipe, as it is written, is most traditional, pea pods, sliced red bell pepper, or spinach would be tasty additions.
• Garnish With Gusto. Add a sprinkling of fresh, chopped Thai basil (or regular basil) and chives for yet another layer of flavor. Fresh radish adds some crunch and punchy flavor, cashews are a crunchy alternative to peanuts—or come up with your own garnish ideas!
• Adjust the Balance of the Sauce. Pad Thai is known for the balance of flavors in the sauce—salty, umami, sweet, and pungent. You can tweak the proportions to make the perfect balance for your taste buds. For sweeter pad Thai, add additional honey. For spicier, add additional chili paste.

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Vegetarian Pad Thai

A healthy vegetarian pad Thai recipe with zoodles and no fish sauce. It's full of flavor, low carb, and ready in just 30 minutes!

Course Main Course

Cuisine Thai

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 371kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE SAUCE:

• 3 tablespoons low sodium soy sauce or tamari
• 1 ½ tablespoons rice vinegar
• 1 tablespoon honey
• 1-3 teaspoons chili garlic sauce or Sriracha, or hot sauce of choice

FOR THE VEGETARIAN PAD THAI:

• 2 medium zucchini
• 1 teaspoon extra-virgin olive oil divided
• 2 cloves garlic minced
• 2 large eggs
• 1 cup bean sprouts
• 1 cup grated carrots
• ½ cup shelled edamame
• 2 large green onions finely chopped
• ¼ cup finely chopped peanuts
• ¼ cup chopped fresh cilantro
• Lime wedges for serving
• Additional hot sauce for serving

Instructions

• In a small bowl, stir together the sauce ingredients. If you prefer a sweeter pad Thai, add additional honey. For spicier, add additional chili paste.
• With a spiralizer, cut the zucchini into zoodles. If you don’t have a spiralizer, you can cut the zucchini into ribbons using a Y-shaped vegetable peeler. Set aside.
• Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium-high heat. Add the garlic, then crack the eggs directly into the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Add the noodles and sauce and stir to coat. Next, add the bean sprouts, carrots, edamame, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges and additional hot sauce as desired.

Video

Notes

• TO STORE: Because zucchini noodles soften when reheated, this recipe is best enjoyed the day it is made, but it can last in the refrigerator for 1 to 2 days.
• TO REHEAT: For best results, quickly warm the pad Thai, uncovered, in a skillet over medium-high heat until heated through.
• TO FREEZE: Freezing is not recommended.
• To Make Vegan Pad Thai: Use maple syrup or light agave in place of the honey (for vegan), and omit the eggs or substitute them for extra edamame or Air Fryer Tofu.

Nutrition

Serving: 1(of 2) | Calories: 371kcal | Carbohydrates: 37g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 164mg | Potassium: 1251mg | Fiber: 9g | Sugar: 22g | Vitamin A: 11587IU | Vitamin C: 52mg | Calcium: 139mg | Iron: 4mg

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