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Teriyaki Pork Kabobs

By: Campbell's Kitchen

"Swanson® Beef Broth accented with ginger, garlic, soy sauce and brown sugar makes a delicious glaze and dipping sauce for skewered pork cubes, mushrooms and red onion wedges."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pound boneless pork loin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into wedges
4 cherry tomatoes
4 cups hot cooked regular long-grain white rice

Directions

Mix cornstarch, broth, soy, sugar, garlic powder and ginger in saucepan. Cook and stir until mixture boils and thickens.
Thread alternately pork, mushrooms and onion on 4 skewers.
Grill or broil kabobs 20 minutes or until done, turning and brushing often with broth mixture. Thread 1 tomato on each skewer.
Heat remaining broth mixture to a boil. Serve with kabobs and rice.