Ingredients
Rooibos Iced Tea
- 2 cups Water
- 2 Rooibos tea bags
- 1 TBSP Honey
- Ice if desired
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
- ¼ cup Scallions sliced (for garnish)
- 1 TBSP Sesame seeds for garnish
Broccolini
- 2 bunches Broccolini stems trimmed
Fortune cookies
- 2 Fortune cookies
Instructions
- Make the rooibos iced tea: Boil 2 cups of water. Pour the hot water over the rooibos tea bags in a heatproof container or teapot. Cover and steep for 7–10 minutes for a rich flavor.
- Stir in the honey. Let the tea cool to room temperature, then refrigerate for at least 30 minutes.
- Cook the rice: Rinse the rice thoroughly under cold water. Cook according to package instructions. Fluff with a fork, season with salt and pepper, and keep warm.
- Prepare the teriyaki sauce: In a small bowl, combine the soy sauce, rice wine vinegar (or mirin), sake, and brown sugar. Mix well and set aside.
- Cook the chicken: Season the diced chicken with salt and black pepper.
- Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
- Pour the teriyaki sauce over the chicken. Reduce heat to medium low and simmer for about 5 minutes, or until the sauce thickens.
- Bring a pot of water to a boil. Cook the broccolini until tender, 3 - 5 minutes. Then drain. Season with salt and pepper.
- Serve the chicken teriyaki over rice. Garnish with scallions and sesame seeds, with broccolini, iced rooibos tea and fortune cookies.
Nutrition
Calories: 607kcal | Carbohydrates: 95g | Protein: 47g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 927mg | Potassium: 2519mg | Fiber: 17g | Sugar: 25g | Vitamin A: 3947IU | Vitamin C: 546mg | Calcium: 371mg | Iron: 6mg
Chicken Teriyaki
Ingredients
Rooibos Iced Tea
- 2 cups Water
- 2 Rooibos tea bags
- 1 TBSP Honey
- Ice if desired
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
- ¼ cup Scallions sliced (for garnish)
- 1 TBSP Sesame seeds for garnish
Broccolini
- 2 bunches Broccolini stems trimmed
Fortune cookies
- 2 Fortune cookies
Instructions
- Make the rooibos iced tea: Boil 2 cups of water. Pour the hot water over the rooibos tea bags in a heatproof container or teapot. Cover and steep for 7–10 minutes for a rich flavor.
- Stir in the honey. Let the tea cool to room temperature, then refrigerate for at least 30 minutes.
- Cook the rice: Rinse the rice thoroughly under cold water. Cook according to package instructions. Fluff with a fork, season with salt and pepper, and keep warm.
- Prepare the teriyaki sauce: In a small bowl, combine the soy sauce, rice wine vinegar (or mirin), sake, and brown sugar. Mix well and set aside.
- Cook the chicken: Season the diced chicken with salt and black pepper.
- Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
- Pour the teriyaki sauce over the chicken. Reduce heat to medium low and simmer for about 5 minutes, or until the sauce thickens.
- Bring a pot of water to a boil. Cook the broccolini until tender, 3 - 5 minutes. Then drain. Season with salt and pepper.
- Serve the chicken teriyaki over rice. Garnish with scallions and sesame seeds, with broccolini, iced rooibos tea and fortune cookies.
Nutrition
Calories: 607kcalCarbohydrates: 95gProtein: 47gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 927mgPotassium: 2519mgFiber: 17gSugar: 25gVitamin A: 3947IUVitamin C: 546mgCalcium: 371mgIron: 6mg
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