Chicken Ponzo over Rice

• 1 tablespoon sesame oil
• 2 teaspoons roasted garlic
• 12 cup sliced green onion
• 8 ounces fresh sliced mushrooms
• 1 green bell pepper
• 1 34 lbs boneless skinless chicken breasts (I use chicken strips)
• 14 teaspoon salt
• 18 teaspoon pepper
• 4 ounces sliced water chestnuts (drained)
• 13 cup ponzu sauce
• 2 tablespoons molasses

1. Preheat large saute pan on medium-high 2-3 minutes.
2. Place oil in pan; swirl to coat.
3. Add garlic, green onions, and mushrooms.
4. Cover and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned.
5. Meanwhile, cut one-half of the bell pepper and chicken into bite size pieces.
6. Season chicken with salt and pepper.
7. Move mushrooms to one side of pan; add chicken, bell peppers, and water chestnuts.
8. Cook 4 minutes, stirring occasionally, or until chicken is browned.
9. Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated.
10. Serve over rice, enjoy!

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

Taken from www.food.com/recipe/chicken-ponzo-over-rice-368713 (may not work)