Chicken Teriyaki

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 810kcal

Ingredients

Banana Oatmeal Cookies

  • 1 Banana mashed
  • ½ tsp Vanilla extract
  • ¼ tsp Cinnamon
  • 1 cup Rolled oats
  • 2 TBSP Dark chocolate chips

Iced Ginger Tea

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

Chicken Teriyaki

  • 1/3 cup Brown 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 tsp Extra-virgin olive oil
  • 2 TBSP Scallions sliced
  • 1 tsp Sesame seeds

Broccolini

  • 2 bunches Broccolini stems trimmed
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, mash the banana until smooth. Stir in vanilla extract and cinnamon. Fold in oats until evenly combined, then gently mix in 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.
  • Bring water to a simmer, remove from heat, and steep ginger tea bags for 10 minutes. Remove tea bags, allow tea to cool, then refrigerate until ready to serve over ice.
  • Rinse the rice under cold water. Cook according to package directions until tender. Fluff with a fork, season with salt and black pepper, and keep warm.
  • Prep all remaining ingredients per the instructions above.
  • In a small bowl, whisk together soy sauce, rice wine vinegar (or mirin), sake, and brown sugar until dissolved to make the teriyaki sauce.
  • Heat oil in a skillet over medium heat. Add chicken and cook until browned on all sides and nearly cooked through. Season with salt and pepper.
  • Pour the teriyaki sauce over the chicken. Reduce heat to medium-low and simmer for about 5 minutes, stirring occasionally, until the sauce thickens and the chicken reaches an internal temperature of 160°F (71°C).
  • Bring a pot of water to a boil. Add broccolini and cook for 3–5 minutes until tender. Drain and season with salt and black pepper.
  • Serve the teriyaki chicken over rice and garnish with scallions and sesame seeds, with broccolini, banana oatmeal cookies, and iced ginger tea.

Nutrition

Calories: 810kcal | Carbohydrates: 122g | Protein: 53g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 949mg | Potassium: 2969mg | Fiber: 24g | Sugar: 29g | Vitamin A: 3922IU | Vitamin C: 550mg | Calcium: 409mg | Iron: 8mg

Chicken Teriyaki

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 810 kcal

Ingredients
 
 

Banana Oatmeal Cookies

  • 1 Banana mashed
  • ½ tsp Vanilla extract
  • ¼ tsp Cinnamon
  • 1 cup Rolled oats
  • 2 TBSP Dark chocolate chips

Iced Ginger Tea

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

Chicken Teriyaki

  • 1/3 cup Brown 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 tsp Extra-virgin olive oil
  • 2 TBSP Scallions sliced
  • 1 tsp Sesame seeds

Broccolini

  • 2 bunches Broccolini stems trimmed
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, mash the banana until smooth. Stir in vanilla extract and cinnamon. Fold in oats until evenly combined, then gently mix in 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.
  • Bring water to a simmer, remove from heat, and steep ginger tea bags for 10 minutes. Remove tea bags, allow tea to cool, then refrigerate until ready to serve over ice.
  • Rinse the rice under cold water. Cook according to package directions until tender. Fluff with a fork, season with salt and black pepper, and keep warm.
  • Prep all remaining ingredients per the instructions above.
  • In a small bowl, whisk together soy sauce, rice wine vinegar (or mirin), sake, and brown sugar until dissolved to make the teriyaki sauce.
  • Heat oil in a skillet over medium heat. Add chicken and cook until browned on all sides and nearly cooked through. Season with salt and pepper.
  • Pour the teriyaki sauce over the chicken. Reduce heat to medium-low and simmer for about 5 minutes, stirring occasionally, until the sauce thickens and the chicken reaches an internal temperature of 160°F (71°C).
  • Bring a pot of water to a boil. Add broccolini and cook for 3–5 minutes until tender. Drain and season with salt and black pepper.
  • Serve the teriyaki chicken over rice and garnish with scallions and sesame seeds, with broccolini, banana oatmeal cookies, and iced ginger tea.

Nutrition

Calories: 810kcalCarbohydrates: 122gProtein: 53gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 949mgPotassium: 2969mgFiber: 24gSugar: 29gVitamin A: 3922IUVitamin C: 550mgCalcium: 409mgIron: 8mg
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