Chicken Ponzu over Rice

1 T. sesame oil
2 t. roasted garlic, minced
1/2 C. green onions, sliced
1 (8oz.) pkg. sliced fresh mushrooms
1/2 green bell pepper, chopped
1 lb. boneless, skinless chicken breasts, cut into bite size pieces
1/4 t. salt
1/8 t. pepper
4 oz. can sliced water chestnuts, drained
1/3 C. ponzu sauce
2 T. molasses
boil-in-a-bag rice

1. Cook rice according to directions on box.
2. Preheat large saucepan on medium-high heat 2-3 minute.  Place oil in pan, swirl to coat.  Add garlic, green onions and mushrooms.  Cover and cook 3-4 minutes, stirring occasionally, until mushrooms are browned
3. Season chicken with salt and pepper.  Move mushrooms to one side of pan; add chicken, peppers and water chestnuts.  Cook 4 minutes, stirring occasionally, until chicken is browned.
4. Stir in ponzu sauce and molasses. cook 3-4 minutes or until thoroughly heated.
5. Serve over rice.