Ingredients
Unsweetened Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Ice cubes
Divine Dish Banana Oatmeal Cookie
- 1 Banana mashed
- ½ tsp Vanilla extract
- ¼ tsp Cinnamon
- 1 cup Rolled oats rolled
- 2 TBSP Dark chocolate chips
Rice
- ½ cup White rice
- Water
- Salt
- Black pepper
Chicken Teriyaki
- 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
- Black pepper
- 1 TBSP Vegetable oil
- ¼ cup Scallions sliced
- 1 TBSP Sesame seeds
Broccolini
- 2 bunches Broccolini stems trimmed
- Salt
- Black pepper
Instructions
- Bring the water to a gentle simmer, remove from heat, and steep the ginger tea bags for about 10 minutes. Remove the tea bags, let cool completely, then refrigerate. Serve over ice.
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Mash the banana in a bowl until smooth. Stir in the vanilla extract and cinnamon, then fold in the oats until evenly coated. Gently mix in the dark chocolate chips.
- Scoop the cookie dough onto the prepared baking sheet and lightly flatten. Bake for 12–15 minutes until set and lightly golden. Allow to cool briefly.
- Rinse the white rice under cold water and cook according to package directions using water. Season with salt and black pepper and keep warm.
- In a small bowl, mix the soy sauce, rice wine vinegar or mirin, sake, and brown sugar to make the teriyaki sauce.
- Season the chicken with salt and black pepper. Heat the vegetable oil in a skillet over medium heat and cook the chicken until browned and cooked through, reaching an internal temperature of 165°F (74°C).
- Pour the teriyaki sauce into the skillet and simmer over medium-low heat until the sauce thickens and coats the chicken.
- Bring a pot of water to a boil and cook the broccolini until tender, about 3–5 minutes. Drain and season with salt and black pepper.
- Serve the chicken teriyaki over rice, garnish with scallions and sesame seeds, and serve with broccolini, unsweetened iced ginger tea, and Divine Dish banana oatmeal cookies.
Nutrition
Calories: 659kcal | Carbohydrates: 96g | Protein: 37g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 750mg | Potassium: 1048mg | Fiber: 8g | Sugar: 19g | Vitamin A: 199IU | Vitamin C: 9mg | Calcium: 160mg | Iron: 4mg
Chicken Teriyaki
Ingredients
Unsweetened Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Ice cubes
Divine Dish Banana Oatmeal Cookie
- 1 Banana mashed
- ½ tsp Vanilla extract
- ¼ tsp Cinnamon
- 1 cup Rolled oats rolled
- 2 TBSP Dark chocolate chips
Rice
- ½ cup White rice
- Water
- Salt
- Black pepper
Chicken Teriyaki
- 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
- Black pepper
- 1 TBSP Vegetable oil
- ¼ cup Scallions sliced
- 1 TBSP Sesame seeds
Broccolini
- 2 bunches Broccolini stems trimmed
- Salt
- Black pepper
Instructions
- Bring the water to a gentle simmer, remove from heat, and steep the ginger tea bags for about 10 minutes. Remove the tea bags, let cool completely, then refrigerate. Serve over ice.
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Mash the banana in a bowl until smooth. Stir in the vanilla extract and cinnamon, then fold in the oats until evenly coated. Gently mix in the dark chocolate chips.
- Scoop the cookie dough onto the prepared baking sheet and lightly flatten. Bake for 12–15 minutes until set and lightly golden. Allow to cool briefly.
- Rinse the white rice under cold water and cook according to package directions using water. Season with salt and black pepper and keep warm.
- In a small bowl, mix the soy sauce, rice wine vinegar or mirin, sake, and brown sugar to make the teriyaki sauce.
- Season the chicken with salt and black pepper. Heat the vegetable oil in a skillet over medium heat and cook the chicken until browned and cooked through, reaching an internal temperature of 165°F (74°C).
- Pour the teriyaki sauce into the skillet and simmer over medium-low heat until the sauce thickens and coats the chicken.
- Bring a pot of water to a boil and cook the broccolini until tender, about 3–5 minutes. Drain and season with salt and black pepper.
- Serve the chicken teriyaki over rice, garnish with scallions and sesame seeds, and serve with broccolini, unsweetened iced ginger tea, and Divine Dish banana oatmeal cookies.
Nutrition
Calories: 659kcalCarbohydrates: 96gProtein: 37gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 750mgPotassium: 1048mgFiber: 8gSugar: 19gVitamin A: 199IUVitamin C: 9mgCalcium: 160mgIron: 4mg
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