Chicken Teriyaki

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1090kcal

Ingredients

Banana Cream Pie with Graham Cracker Crust

  • 1/2 cup Graham cracker crumbs
  • 2 TBSP Butter melter
  • 2 TBSP Sugar
  • 1 Banana sliced
  • 1 cup Whole milk or 2% milk
  • 1 Egg yolk
  • 2 TBSP Sugar
  • 1 TBSP Cornstarch
  • ½ tsp Vanilla extract
  • Whipped cream for topping

Chicken Teriyaki

  • ½ cup White rice
  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Rice wine vinegar or mirin
  • 1 TBSP Sake
  • 1 TBSP Brown sugar
  • 8 oz Chicken breast boneless skinless diced into bite sized pieces
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Vegetable oil
  • 1½ cups Broccoli florets
  • 1 tsp Sesame oil optional
  • ¼ cup Scallions sliced, for garnish
  • 1 tsp Sesame seeds for garnish

Jasmine Green Milk Tea

  • 2 bags Jasmine green tea
  • 1 cup Water hot
  • 2 TBSP Sweetened condensed milk
  • ½ cup Whole milk
US Customary - Metric

Instructions

  • Prepare the Banana Cream Pie: Preheat the oven to 350°F (175°C).
  • Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into a small pie dish or ramekin to form a crust.
  • Bake for 8 - 10 minutes until lightly golden. Let cool.
  • In a saucepan, heat milk over medium heat until warm (but not boiling).
  • In a bowl, whisk together the egg yolk, sugar, cornstarch, and vanilla until smooth.
  • Gradually whisk the warm milk into the egg mixture to temper.
  • Return the mixture to the saucepan and cook, stirring constantly, until thickened (3-4 minutes).
  • Layer banana slices on the cooled crust and pour custard over the top. Smooth out the surface.
  • Chill in the fridge for at least 30 minutes while preparing the main course. Top with whipped cream and banana slices for garnish.
  • Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to the directions on the package.
  • Cook the Chicken Teriyaki: Heat vegetable oil in a large skillet over medium-high heat.
  • Add the chicken to the skillet and cook until browned on all sides.
  • Pour the teriyaki sauce over the chicken, reduce heat to medium, and let it simmer until the sauce thickens and coats the chicken (about 5 - 7 minutes).
  • Add broccoli florets to the skillet and cook until they are tender-crisp. Optional: Drizzle sesame oil over the chicken and broccoli for extra flavor.
  • Prepare the Jasmine Green Milk Tea: Steep the jasmine green tea bags in 1 cup of hot water for 3 - 4 minutes.
  • Remove the tea bags and let the tea cool slightly. Stir in the sweetened condensed milk and whole milk.
  • Serve the chicken over rice, garnish with sesame seeds and scallions. Serve with jasmine green milk tea, and banana cream pie.

Nutrition

Calories: 1090kcal | Carbohydrates: 120g | Protein: 55g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 273mg | Sodium: 1528mg | Potassium: 1196mg | Fiber: 5g | Sugar: 55g | Vitamin A: 1723IU | Vitamin C: 70mg | Calcium: 600mg | Iron: 4mg

Chicken Teriyaki

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 1090 kcal

Ingredients
 
 

Banana Cream Pie with Graham Cracker Crust

  • 1/2 cup Graham cracker crumbs
  • 2 TBSP Butter melter
  • 2 TBSP Sugar
  • 1 Banana sliced
  • 1 cup Whole milk or 2% milk
  • 1 Egg yolk
  • 2 TBSP Sugar
  • 1 TBSP Cornstarch
  • ½ tsp Vanilla extract
  • Whipped cream for topping

Chicken Teriyaki

  • ½ cup White rice
  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Rice wine vinegar or mirin
  • 1 TBSP Sake
  • 1 TBSP Brown sugar
  • 8 oz Chicken breast boneless skinless diced into bite sized pieces
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Vegetable oil
  • 1½ cups Broccoli florets
  • 1 tsp Sesame oil optional
  • ¼ cup Scallions sliced, for garnish
  • 1 tsp Sesame seeds for garnish

Jasmine Green Milk Tea

  • 2 bags Jasmine green tea
  • 1 cup Water hot
  • 2 TBSP Sweetened condensed milk
  • ½ cup Whole milk

Instructions
 

  • Prepare the Banana Cream Pie: Preheat the oven to 350°F (175°C).
  • Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into a small pie dish or ramekin to form a crust.
  • Bake for 8 - 10 minutes until lightly golden. Let cool.
  • In a saucepan, heat milk over medium heat until warm (but not boiling).
  • In a bowl, whisk together the egg yolk, sugar, cornstarch, and vanilla until smooth.
  • Gradually whisk the warm milk into the egg mixture to temper.
  • Return the mixture to the saucepan and cook, stirring constantly, until thickened (3-4 minutes).
  • Layer banana slices on the cooled crust and pour custard over the top. Smooth out the surface.
  • Chill in the fridge for at least 30 minutes while preparing the main course. Top with whipped cream and banana slices for garnish.
  • Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to the directions on the package.
  • Cook the Chicken Teriyaki: Heat vegetable oil in a large skillet over medium-high heat.
  • Add the chicken to the skillet and cook until browned on all sides.
  • Pour the teriyaki sauce over the chicken, reduce heat to medium, and let it simmer until the sauce thickens and coats the chicken (about 5 - 7 minutes).
  • Add broccoli florets to the skillet and cook until they are tender-crisp. Optional: Drizzle sesame oil over the chicken and broccoli for extra flavor.
  • Prepare the Jasmine Green Milk Tea: Steep the jasmine green tea bags in 1 cup of hot water for 3 - 4 minutes.
  • Remove the tea bags and let the tea cool slightly. Stir in the sweetened condensed milk and whole milk.
  • Serve the chicken over rice, garnish with sesame seeds and scallions. Serve with jasmine green milk tea, and banana cream pie.

Nutrition

Calories: 1090kcalCarbohydrates: 120gProtein: 55gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 273mgSodium: 1528mgPotassium: 1196mgFiber: 5gSugar: 55gVitamin A: 1723IUVitamin C: 70mgCalcium: 600mgIron: 4mg
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