Chicken Ponzu Over Rice

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon sesame oil
• 2 teaspoons roasted garlic
• 1/2 cup sliced green onion
• 8 ounces fresh mushrooms, sliced
• 1/2 of a green bell pepper
• 1 3/4 lbs boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 ounces canned water chestnuts, sliced
• 1/3 cup kikkoman ponzu sauce
• 2 tablespoons molasses
• 2 -3 cups cooked rice

Recipe

• 1 to make roasted garlic:.
• 2 preheat oven to 400°f peel off the outer layer of skin on a whole bulb of garlic. do not peel individual cloves. cut off about 1/2" across the top of the entire garlic bulb. place onto a square of aluminum foil large enough to completely cover the bulb. wrap the foil about halfway up the bulb and then drizzle with 2 teaspoons olive oil. finishing wrapping the bulb in foil, making sure it is completely closed so that no oil or steam will escape.
• 3 place in oven and cook for 30-35 minutes. remove from oven, let cool. separate the individual cloves and squeeze each one to remove the creamy roasted garlic.
• 4 to make chicken ponzu:.
• 5 preheat large sauté pan on medium-high heat 2-3 minutes. place oil in pan; swirl to coat. add roasted garlic flesh, green onions and mushrooms. cover and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned.
• 6 meanwhile, cut the bell pepper half and the chicken into bite-size pieces. season chicken with salt and pepper. move mushrooms to one side of pan; add chicken, bell peppers pieces, and water chestnuts. cook 4 minutes, stirring occasionally, or until chicken is browned.
• 7 stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated. serve mixture over rice.