Chicken Ponzu over Rice

• sesame oil↗1 tablespoon
• roasted garlic2 teaspoons
• sliced green onion1⁄2 cup
• fresh mushrooms↗8 ounces

  sliced

• green bell pepper1⁄2
• boneless skinless chicken breasts↗1 3⁄4 lbs
• salt↗1⁄4 teaspoon
• pepper↗1⁄8 teaspoon
• canned water chestnuts4 ounces

  sliced

• kikkoman ponzu sauce↗1⁄3 cup
• molasses↗2 tablespoons
• cooked rice↗2 -3 cups

Step-by-step instructions

1. 1

   To make roasted garlic:.

2. 2

   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.

3. 3

   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.

4. 4

   To make chicken ponzu:.

5. 5

   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.

6. 6

   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.

7. 7

   Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated. Serve mixture over rice.