Hoisin Chicken Rice Bowls

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon canola oil
• 1 large red pepper, diced
• 10 ounces baby portabella mushrooms, sliced
• 2 garlic cloves, minced
• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 1 (8 ounce) can water chestnuts, drained, diced
• 2 teaspoons teriyaki sauce
• 4 tablespoons hoisin sauce
• 3 cups cooked rice (warm)
• romaine lettuce leaf
• sesame seeds
• scallion, thinly sliced

Recipe

• 1 heat oil over medium high heat in a large saute pan.
• 2 add red pepper and mushrooms and saute for 5 - 6 minutes until tender.
• 3 add garlic and saute an additional minute.
• 4 add chicken to pan and cook for 6 - 8 minutes or until cooked through.
• 5 stir chicken and red pepper mixture occasionally while it cooks.
• 6 add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables.
• 7 continue cooking until heated through.
• 8 to serve, line a single serving size bowl with romaine leaves. top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
• 9 alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.