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 in a small pot. Remove from heat and steep the ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Let the tea cool, then refrigerate until ready to serve over ice.
- Prepare ingredients: Rinse the rice thoroughly under cold water. Set aside.
- Cook rice: Cook the rice according to package instructions. Fluff with a fork, season with salt and pepper, and keep warm.
- Make teriyaki sauce: In a small bowl, combine soy sauce, rice wine vinegar (or mirin), sake, and brown sugar. Mix well and set aside.
- Cook chicken: Season the diced chicken with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
- Simmer in teriyaki sauce: Pour the teriyaki sauce over the chicken. Reduce heat to medium-low and simmer for about 5 minutes, or until the sauce thickens.
- Cook broccolini: Bring a pot of water to a boil. Add broccolini and cook until tender, about 3–5 minutes. Drain and season with salt and pepper.
- Serve the chicken teriyaki over rice, garnished with scallions and sesame seeds, 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 in a small pot. Remove from heat and steep the ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Let the tea cool, then refrigerate until ready to serve over ice.
- Prepare ingredients: Rinse the rice thoroughly under cold water. Set aside.
- Cook rice: Cook the rice according to package instructions. Fluff with a fork, season with salt and pepper, and keep warm.
- Make teriyaki sauce: In a small bowl, combine soy sauce, rice wine vinegar (or mirin), sake, and brown sugar. Mix well and set aside.
- Cook chicken: Season the diced chicken with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
- Simmer in teriyaki sauce: Pour the teriyaki sauce over the chicken. Reduce heat to medium-low and simmer for about 5 minutes, or until the sauce thickens.
- Cook broccolini: Bring a pot of water to a boil. Add broccolini and cook until tender, about 3–5 minutes. Drain and season with salt and pepper.
- Serve the chicken teriyaki over rice, garnished with scallions and sesame seeds, 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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