Hoisin Chicken Rice Bowls

submitted by Malorie

This was such an easy, flavorful, healthy meal! Lovers of chinese food, this is for you!

Serves 4

1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced (I added an extra big clove)
2 average-sized 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 ( I added an extra tablespoon, and kept adding it to my rice)
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced ( I didnt add these_

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.