Chicken Teriyaki

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 721kcal

Ingredients

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Ice cubes

Banana Oatmeal Cookies

  • 1 ripe Banana mashed
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Cinnamon
  • 1 cup Rolled oats
  • 2 TBSP Dark chocolate chips

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 Extra-virgin olive oil
  • ¼ cup Scallions sliced (for garnish)
  • 1 TBSP Sesame seeds for garnish

Broccolini

  • 2 bunches Broccolini stems trimmed
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Iced Ginger Tea: Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes. Remove the tea bags, let cool, then refrigerate until ready to serve over ice.
  • Make Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, mash the banana until smooth. Stir in vanilla and cinnamon until well combined. Fold in oats, mixing until evenly coated. Gently mix in dark chocolate chips. Scoop spoonfuls of dough onto the baking sheet and lightly flatten each cookie. Bake for 12–15 minutes, until set and lightly golden. Let cool for 5 minutes before serving.
  • 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 extra-virgin olive 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.
  • Cook the Broccolini: Bring a pot of water to a boil. Cook the broccolini until tender, 3–5 minutes. Drain and season with salt and pepper.
  • Serve: Serve the chicken teriyaki over rice. Garnish with scallions and sesame seeds. Serve with broccolini, iced ginger tea, and banana oatmeal cookies.

Nutrition

Calories: 721kcal | Carbohydrates: 96g | Protein: 37g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 751mg | Potassium: 1048mg | Fiber: 8g | Sugar: 19g | Vitamin A: 199IU | Vitamin C: 9mg | Calcium: 160mg | Iron: 4mg

Chicken Teriyaki

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 721 kcal

Ingredients
 
 

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Ice cubes

Banana Oatmeal Cookies

  • 1 ripe Banana mashed
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Cinnamon
  • 1 cup Rolled oats
  • 2 TBSP Dark chocolate chips

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 Extra-virgin olive oil
  • ¼ cup Scallions sliced (for garnish)
  • 1 TBSP Sesame seeds for garnish

Broccolini

  • 2 bunches Broccolini stems trimmed

Instructions
 

  • Prep the ingredients per the instructions above.
  • Iced Ginger Tea: Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes. Remove the tea bags, let cool, then refrigerate until ready to serve over ice.
  • Make Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, mash the banana until smooth. Stir in vanilla and cinnamon until well combined. Fold in oats, mixing until evenly coated. Gently mix in dark chocolate chips. Scoop spoonfuls of dough onto the baking sheet and lightly flatten each cookie. Bake for 12–15 minutes, until set and lightly golden. Let cool for 5 minutes before serving.
  • 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 extra-virgin olive 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.
  • Cook the Broccolini: Bring a pot of water to a boil. Cook the broccolini until tender, 3–5 minutes. Drain and season with salt and pepper.
  • Serve: Serve the chicken teriyaki over rice. Garnish with scallions and sesame seeds. Serve with broccolini, iced ginger tea, and banana oatmeal cookies.

Nutrition

Calories: 721kcalCarbohydrates: 96gProtein: 37gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 73mgSodium: 751mgPotassium: 1048mgFiber: 8gSugar: 19gVitamin A: 199IUVitamin C: 9mgCalcium: 160mgIron: 4mg
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