Hoisin Chicken Rice Bowls

I originally tried this recipe because I had some hoisin sauce I wanted to use up.  Now I keep hoisin sauce in the house just so I can make this.  There's a little bit of chopping to be done, but once that's out of the way this comes together in a flash.  And with the lettuce, rice, chicken, and veggies, it has everything you need for a full meal.  If we're not having company, I usually don't even bother making a side with this (maybe I shouldn't admit to that).

Hoisin Chicken Rice Bowls

Number of Servings: 4
Time to Prepare: 30 minutes

• 1 Tbsp vegetable oil
• 1 large bell pepper, diced small (red makes it the prettiest, but really any color works)
• 10 oz baby bella mushrooms, diced small
• 2 cloves garlic, minced
• 2 chicken breasts, diced small
• 1 (8 oz) can water chestnuts, drained and diced small
• 4 tsp teriyaki sauce
• 1/4 cup hoisin sauce
• 3 cups cooked rice
• romaine lettuce
• thinly sliced green onion
• sesame seeds

Heat oil over medium high heat in a large saute pan. Add bell 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, stirring ocassionally, until cooked through. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.  (If you want it a bit more saucy, you can add in an additional 2 Tbsp hoisin and 2 tsp teriyaki sauce.)
  
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 green onion.

You can also serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.

Source: very slightly adapted from Mel's Kitchen Cafe
Produce Used: Bell pepper, mushrooms, garlic, romaine, green onion