Ingredients
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Sugar or honey, to taste
- Ice cubes
Chicken Teriyaki
- 1/2 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
- 1/4 cup Scallions sliced (for garnish)
- 1 TBSP Sesame seeds (for garnish)
Broccolini
- 2 bunches Broccolini stems trimmed
Fortune Cookies
- 2 Fortune cookies
Instructions
- Make iced ginger tea: Bring water to a simmer, remove from heat, and steep tea bags for 10 minutes. Sweeten with sugar or honey. Remove tea bags, let cool, and refrigerate. Serve over ice.
- Cook rice: Rinse rice thoroughly. Cook according to package directions. Fluff with a fork, season with salt and pepper, and keep warm.
- Prep all ingredients as listed above.
- Prepare teriyaki sauce: In a small bowl, whisk soy sauce, rice wine vinegar (or mirin), sake, and brown sugar until dissolved. Set aside.
- Cook chicken: Season chicken with salt and black pepper. Heat vegetable oil in a skillet over medium heat. Cook chicken until browned on all sides.
- Add sauce: Pour teriyaki sauce over chicken. Reduce heat to medium-low and simmer for about 5 minutes, until the sauce thickens.
- Cook broccolini: Bring a pot of water to a boil. Cook broccolini for 3–5 minutes until tender. Drain and season with salt and pepper.
- Serve the chicken teriyaki over rice. Garnish with scallions and sesame seeds. Serve with broccolini, iced ginger tea, and fortune cookies.
Nutrition
Calories: 368kcal | Carbohydrates: 46g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 731mg | Potassium: 592mg | Fiber: 2g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg
Chicken Teriyaki
Ingredients
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Sugar or honey, to taste
- Ice cubes
Chicken Teriyaki
- 1/2 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
- 1/4 cup Scallions sliced (for garnish)
- 1 TBSP Sesame seeds (for garnish)
Broccolini
- 2 bunches Broccolini stems trimmed
Fortune Cookies
- 2 Fortune cookies
Instructions
- Make iced ginger tea: Bring water to a simmer, remove from heat, and steep tea bags for 10 minutes. Sweeten with sugar or honey. Remove tea bags, let cool, and refrigerate. Serve over ice.
- Cook rice: Rinse rice thoroughly. Cook according to package directions. Fluff with a fork, season with salt and pepper, and keep warm.
- Prep all ingredients as listed above.
- Prepare teriyaki sauce: In a small bowl, whisk soy sauce, rice wine vinegar (or mirin), sake, and brown sugar until dissolved. Set aside.
- Cook chicken: Season chicken with salt and black pepper. Heat vegetable oil in a skillet over medium heat. Cook chicken until browned on all sides.
- Add sauce: Pour teriyaki sauce over chicken. Reduce heat to medium-low and simmer for about 5 minutes, until the sauce thickens.
- Cook broccolini: Bring a pot of water to a boil. Cook broccolini for 3–5 minutes until tender. Drain and season with salt and pepper.
- Serve the chicken teriyaki over rice. Garnish with scallions and sesame seeds. Serve with broccolini, iced ginger tea, and fortune cookies.
Nutrition
Calories: 368kcalCarbohydrates: 46gProtein: 30gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 731mgPotassium: 592mgFiber: 2gSugar: 6gVitamin A: 159IUVitamin C: 4mgCalcium: 87mgIron: 2mg
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