Chicken Ponzu over Rice

Recipe by TasteTester
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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 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.
  • 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.
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