Chicken Ponzu Over Rice

• 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

1. To make roasted garlic:.
2. Preheat oven to 400u0b0F 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 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.
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.

sesame oil, garlic, green onion, mushrooms, green bell pepper, chicken breasts, salt, pepper, water chestnuts, ponzu sauce, molasses, rice

Taken from www.food.com/recipe/chicken-ponzu-over-rice-367172 (may not work)