Hoisin Chicken Rice Bowls
photo by lazyme
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
4 Rice Bowls
- Serves:
- 4
ingredients
- 14.79 ml canola oil
- 1 large red pepper, diced
- 283.49 g baby portabella mushrooms, sliced
- 2 garlic cloves, minced
- 2 boneless skinless chicken breasts, cut into 1 inch cubes
- 226.79 g can water chestnuts, drained, diced
- 9.85 ml teriyaki sauce
- 59.16 ml hoisin sauce
- 709.77 ml cooked rice (warm)
- romaine lettuce leaf
- sesame seeds
- scallion, thinly sliced
directions
- Heat oil over medium high heat in a large saute pan.
- Add red pepper and mushrooms and saute for 5 - 6 minutes until tender.
- Add garlic and saute an additional minute.
- Add chicken to pan and cook for 6 - 8 minutes or until cooked through.
- Stir chicken and red pepper mixture occasionally while it cooks.
- Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables.
- Continue cooking until heated through.
- 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.
- Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.
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Reviews
-
Wonderful! I made this last night and DBF and I loved it. The only thing I did differently was that I used soy sauce instead of teriyaki b/c I didn't realize I was out of teriyaki until it was too late. It was still great! We served it with our bowls lined with lettuce and we will definitely be making again! (BF wanted to add that the scallion is a must.)
Tweaks
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Wonderful! I made this last night and DBF and I loved it. The only thing I did differently was that I used soy sauce instead of teriyaki b/c I didn't realize I was out of teriyaki until it was too late. It was still great! We served it with our bowls lined with lettuce and we will definitely be making again! (BF wanted to add that the scallion is a must.)
RECIPE SUBMITTED BY
I'm a 35 single mom of one wonderful 16 year old son who happens to be the world's pickiest eater. I'm a human resource director for a non-profit private special education school. Cooking is my #1 hobby. Ironically, I became interested in all things cullinary after I had gastric bypass surgery 7 years ago. Losing that much weight & as quickly as I did really changed my relationship with food. (I lost 128 lbs - 258 lbs before, 130 lbs now)