1. Preheat large saute pan on medium heat for 2-3 minutes. Place oil in pan and swirl to coat. Add garlic, green onions, and mushrooms. Cover and cook 3 to 4 minutes, or until mushrooms have browned (stir occasionally)
2. Cut 1/2 of bell pepper and chicken into bite size pieces. Season chicken with salt and pepper. Move mushrooms top one side of pan and add chicken bell pepper and water chestnuts. Cook 4 minutes or until chicken has browned. (stir occasionally)
3. Stir in Ponzu Sauce and molasses: cook 3 to 4 minutes (until thoroughly heated)
4. While heating sauce microwave rice on high until steaming (3 1/2 to 4 1/2 minutes)
5. Serve Chicken over rice.

1 tablespoon Sesame Oil
2 teaspoons roasted garlic
1/2 cup pre-sliced green onions
2 (10 oz) bags frozen pre-cooked long grain rice
2 tablespoons molasses
1/3 cup Kikkoman Ponzu Sauce
4 oz sliced water chestnuts
1/8 teaspoon pepper
1/4 teaspoon salt
1 3/4 pounds boneless, skinless chicken breasts
1 green bell pepper
8 oz fresh mushrooms (sliced)

1.  Snip ends of peas, if needed and set aside. Cover and microwave carrots on high for 5 minutes
2. Stir in remaining ingredients. Cover and microwave on high until tender (3 to 4 minutes) Stir and serve.

8 oz fresh baby carrots
8 oz fresh sugar snap peas
1 tablespoon garlic butter
1/2 teaspoon Lawy's Seasoned Salt

Cooking Sequence: 

• Prepare carrot recipe through step 1
•  Prepare chicken recipe through step 2
• Complete carrot recipe, complete chicken recipe and serve