Ponzu Chicken Rice Bowls Food

CHICKEN PONZU OVER RICE

Chicken Ponzu over Rice image

I found this recipe in our Publix supermarket ad and wanted to try it because I'd never had ponzu sauce before. Well, it made a wonderful dinner that we all enjoyed, and I served it with a side dish of carrots and sugar snap peas. (I've added directions for making roasted garlic, which I prepare ahead of time. When it cools, I separate individual cloves and squeeze out the creamy roasted garlic until I have the amount I need -- in this recipe, 2 teaspoons.) I roast the garlic ahead of time and start cooking the rice about 15 minutes before I start making the chicken ponzu. Cooking time includes the time for roasting the garlic and also for making the chicken ponzu.

Provided by TasteTester

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 448.4, Fat 6.4, SaturatedFat 1.2, Cholesterol 115.2, Sodium 287.8, Carbohydrate 44.9, Fiber 2.4, Sugar 8.6, Protein 50.8

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