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Chicken Ponzu over Rice

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“I found this recipe in our Publix supermarket ad and wanted to try it because I'd never had ponzu sauce before. Well, it made a wonderful dinner that we all enjoyed, and I served it with a side dish of carrots and sugar snap peas. (I've added directions for making roasted garlic, which I prepare ahead of time. When it cools, I separate individual cloves and squeeze out the creamy roasted garlic until I have the amount I need -- in this recipe, 2 teaspoons.) I roast the garlic ahead of time and start cooking the rice about 15 minutes before I start making the chicken ponzu. Cooking time includes the time for roasting the garlic and also for making the chicken ponzu.”
1hr 5mins

Ingredients Nutrition


  1. To make roasted garlic:.
  2. Preheat oven to 400°F Peel off the outer layer of skin on a whole bulb of garlic. Do not peel individual cloves. Cut off about 1/2" across the top of the entire garlic bulb. Place onto a square of aluminum foil large enough to completely cover the bulb. Wrap the foil about halfway up the bulb and then drizzle with 2 teaspoons olive oil. Finishing wrapping the bulb in foil, making sure it is completely closed so that no oil or steam will escape.
  3. Place in oven and cook for 30-35 minutes. Remove from oven, let cool. Separate the individual cloves and squeeze each one to remove the creamy roasted garlic.
  4. To make chicken ponzu:.
  5. Preheat large sauté pan on medium-high heat 2-3 minutes. Place oil in pan; swirl to coat. Add roasted garlic flesh, green onions and mushrooms. Cover and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned.
  6. Meanwhile, cut the bell pepper half and the chicken into bite-size pieces. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, bell peppers pieces, and water chestnuts. Cook 4 minutes, stirring occasionally, or until chicken is browned.
  7. Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated. Serve mixture over rice.

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