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Hoisin Chicken Rice Bowls

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

  • 1 tablespoon canola oil
  • 1 large red pepper, diced small
  • 1 (10-ounce) package baby portobello mushrooms, diced small
  • 2 garlic cloves, minced
  • 2 medium boneless skinless chicken breasts, diced small
  • 1 (8-ounce) can water chestnuts, drained, diced small
  • 2 teaspoons teriyaki sauce, you can find this by the soy sauce
  • 4 tablespoons hoisin sauce
  • 3 cups hot, cooked rice
  • Romaine lettuce leaves
  • Sesame seeds
  • Scallions, thinly sliced

Instructions 

  • Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 – 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 – 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.
  • To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
  • Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.