I have been craving Asian food lately and after having had this recipe (and many others from her site) bookmarked forever, finally got around to making it. I'm so glad I did. I loved the flavors of Hoisin sauce and teriyaki and combined in this recipe they made a flavorful and healthful dish. Serve with rice, wrapped up with lettuce or both.
Hoisin Chicken Rice Bowls
slightly adapted from Dinners For a Year and Beyond
1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced
2 pounds of boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce
4 tablespoons hoisin sauce
3 cups of hot cooked ricer
omaine lettuce leaves
sesame seedsscallions, thinly sliced
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, serve the rice and hoisin chicken on top of a large romaine lettuce leaf and eat like a taco.
Posted by: Sallie