Hoisin Chicken with Rice

I kept seeing hoisin sauce in recipes and had never used it, so gave this one a try. It was yummy and came together very easily and quickly. We were in a hurry to get to the temple so there wasn't time to take a good photo. I snapped this and we ate and ran. Now that I'm posting it I noticed these huge red pepper strips taking over the entire shot. Oh well. It may not look like a magazine but it tasted good.

Hoisin Chicken Rice Bowls

1 tablespoon vegetable oil
1 large red pepper, sliced
1 10-ounce package baby portebello mushrooms, sliced
2 garlic cloves, minced
8 green onions, cut into 1 inch pieces, white and green parts separated
2 boneless, skinless chicken breasts (about 1 lb), diced
1 8-ounce can water chestnuts, drained, diced
2 teaspoons teriyaki sauce
4 tablespoons hoisin sauce
3 cups hot cooked rice
sesame seeds (optional)
romaine lettuce leaves (optional)

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 and white parts of onions 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. Stir in scallion greens and sesame seeds (if desired).

To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice and hoisin chicken.

Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.

Makes 4 servings.

Recipe adapted from My Kitchen Cafe.