Chicken Ponzu Over Rice - cooking recipe

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

Preparation

To make roasted garlic:.
Preheat oven to 400\u00b0F 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 saute 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.