Hoisin Chicken Rice Bowls
Adapted from a Dinners for a Year and Beyond Recipe
Makes 4 Servings
1 tbsp canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 tsp minced garlic
1 pound of boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 tsp teriyaki sauce
4 tbsp hoisin sauce
4 servings (190 grams) Jasmine rice, cooked per package instructions
4 large romaine lettuce leaves
sesame seeds to taste
3 scallions, thinly sliced
Heat oil over medium heat in a large pan. Add red pepper and mushrooms and sauté for 5 - 6 minutes until tender. Add garlic and sauté an additional minute. Add chicken 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 each plate with a large romaine leaf. Top each with a quarter of the rice, a quarter of the chicken mixture, and a sprinkle of the sesame seeds and scallions.
Nutritional Information: 433 calories, 62 carbs, 6 fat grams and 33 protein grams.
Review: OMG. This tastes so light but it's very filling. I loved the sauce, the mixture of the rice with the mushrooms and peppers, and while I normally dislike water chestnuts, I LOVED this them in this. I liked the crunch they offered, along with the scallions and peppers. The hoisin and teriyaki also blended well, and I liked the jasmine rice over my usual microwavable rice. It helped make this dish and I will definitely be making it again!