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Categories:
sesame oil garlic green onion mushrooms green bell pepper chicken breasts salt pepper water chestnuts ponzu sauce molasses rice
Viewed: 2 - Published at: a year agoIngredients
- 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
Method
- To make roasted garlic:.
- 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.
- 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.
- To make chicken ponzu:.
- Preheat large saute 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.
- 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.
- Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated. Serve mixture over rice.
