Chicken Ponzo over Rice

SweetT's Note:

I got this recipe from Publix. We love it, I hope you do too. We serve this over rice and with Carrots and Sugar Snap Peas. The recipe is posted on this site.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon sesame oil
• 2 teaspoons roasted garlic
• ½ cup sliced green onion
• 8 ounces fresh sliced mushrooms
• 1 green bell pepper
• 1 ¾ lbs boneless skinless chicken breasts (I use chicken strips)
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• 4 ounces sliced water chestnuts (drained)
• 1⁄3; cup ponzu sauce
• 2 tablespoons molasses

Directions:

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