jglass
New member
We had this for dinner tonight garnished with scallions served on some steamed jasmine rice. It was very good. I added some soy sauce to it because I love the flavor. We sprinkled some smoked dried crushed thai peppers over ours for a kick.
Hoisin Chicken Rice Bowls
1 tablespoon canola oil
1 large red pepper, diced
10 ounces baby portabella mushrooms, sliced
2 garlic cloves, minced
2 boneless skinless chicken breasts, cut into 1 inch cubes
1 (8 ounce) can water chestnuts, drained, diced
2 teaspoons teriyaki sauce
4 tablespoons hoisin sauce
3 cups cooked rice (warm)
romaine lettuce leaf
sesame seed
scallion, 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, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.
Hoisin Chicken Rice Bowls
1 tablespoon canola oil
1 large red pepper, diced
10 ounces baby portabella mushrooms, sliced
2 garlic cloves, minced
2 boneless skinless chicken breasts, cut into 1 inch cubes
1 (8 ounce) can water chestnuts, drained, diced
2 teaspoons teriyaki sauce
4 tablespoons hoisin sauce
3 cups cooked rice (warm)
romaine lettuce leaf
sesame seed
scallion, 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, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.
