Ingredients
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- 1 TBSP 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
- Prepare all ingredients as instructed above.
- Make the Iced Ginger Tea: Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes.
- Sweeten with sugar or honey to taste. Remove tea bags, let cool, and refrigerate until ready to serve over ice.
- Cook the Rice: Rinse 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 soy sauce, rice wine vinegar, sake, and brown sugar. Mix well and set aside.
- Cook the Chicken: Season diced chicken with salt and black pepper. Heat vegetable oil in a large skillet over medium heat.
- Add chicken and cook until browned on all sides.
- Pour teriyaki sauce over the chicken. Reduce heat to medium-low and simmer for about 5 minutes, or until sauce thickens.
- Cook the 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: Plate the chicken teriyaki over rice. Garnish with scallions and sesame seeds. Serve with broccolini, iced ginger 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: 932mg | Potassium: 2519mg | Fiber: 17g | Sugar: 25g | Vitamin A: 3947IU | Vitamin C: 546mg | Calcium: 374mg | Iron: 6mg
Chicken Teriyaki
Ingredients
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- 1 TBSP 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
- Prepare all ingredients as instructed above.
- Make the Iced Ginger Tea: Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes.
- Sweeten with sugar or honey to taste. Remove tea bags, let cool, and refrigerate until ready to serve over ice.
- Cook the Rice: Rinse 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 soy sauce, rice wine vinegar, sake, and brown sugar. Mix well and set aside.
- Cook the Chicken: Season diced chicken with salt and black pepper. Heat vegetable oil in a large skillet over medium heat.
- Add chicken and cook until browned on all sides.
- Pour teriyaki sauce over the chicken. Reduce heat to medium-low and simmer for about 5 minutes, or until sauce thickens.
- Cook the 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: Plate the chicken teriyaki over rice. Garnish with scallions and sesame seeds. Serve with broccolini, iced ginger tea, and fortune cookies.
Nutrition
Calories: 607kcalCarbohydrates: 95gProtein: 47gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 932mgPotassium: 2519mgFiber: 17gSugar: 25gVitamin A: 3947IUVitamin C: 546mgCalcium: 374mgIron: 6mg
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