Chicken Teriyaki

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Servings: 2
Calories: 961kcal

Ingredients

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 Vegetable oil
  • cups Broccoli florets
  • 1 tsp Sesame oil optional
  • ¼ cup Scallions sliced, for garnish
  • 1 TBSP Sesame seeds for garnish

Roman Stuffed Dates:

  • 6 Medjool dates
  • 1/4 cup Walnuts chopped fine
  • Sea salt
  • 1/4 cup Honey

Jasmine Green Milk Tea

  • 2 bags Jasmine green tea
  • 2 cups Milk of choice
  • Sugar to taste opional

Instructions

  • Cook the Rice: Rinse the rice, then cook according to the package instructions. Fluff with a fork; set aside and keep warm.
  • Slice the dates lengthwise on one side. Don’t cut all the way through, just enough to open them up so you can fill them. Remove pits if necessary.
  • Stuff the dates with the walnuts. Pack as much as you can into each date, otherwise it’ll all fall out when you go to cook them. Close the date around the filling as much as possible, and continue until all the dates are filled.
  • Put the fine sea salt in a shallow bowl or plate and roll the stuffed dates in the salt.
  • Bring the honey to a simmer in a saucepan. Cook the honey for about 10 minutes, keeping an eye on it to make sure it doesn’t get too hot and boil over.
  • Add the dates to the honey, cut side up so the filling doesn’t come out. Spoon or push the honey over the dates and let them cook for about 45 seconds to1 minute.
  • Remove the dates and set them on a plate or a piece of foil or parchment to cool completely, about 10 minutes.
  • In a bowl, mix together soy sauce, rice wine (or mirin), sake, and brown sugar. Set aside.
  • Salt and pepper the chicken.
  • Heat vegetable oil in a large skillet over medium-high heat.
  • Add the chicken to the skillet and cook until browned on all sides.
  • Pour the teriyaki sauce over the chicken, reduce heat to medium, and let it simmer until the sauce thickens and coats the chicken (about 5 - 7 minutes).
  • Add broccoli florets to the skillet and cook until they are tender-crisp. Optional: Drizzle sesame oil over the chicken and broccoli for extra flavor.
  • Prepare the green tea: Heat the milk in a saucepan until hot but do not bring to a simmer. Then remove from the heat and steep the tea in the milk. Add sugar to taste optional.
  • Serve the teriyaki chicken and broccoli over the cooked jasmine rice. Garnish with sliced scallions and sesame seeds. Enjoy with tea and dessert!

Nutrition

Calories: 961kcal | Carbohydrates: 156g | Protein: 39g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1869mg | Potassium: 1750mg | Fiber: 9g | Sugar: 103g | Vitamin A: 1066IU | Vitamin C: 64mg | Calcium: 479mg | Iron: 4mg

Chicken Teriyaki

No ratings yet
Servings 2
Calories 961 kcal

Ingredients
 
 

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 Vegetable oil
  • cups Broccoli florets
  • 1 tsp Sesame oil optional
  • ¼ cup Scallions sliced, for garnish
  • 1 TBSP Sesame seeds for garnish

Roman Stuffed Dates:

  • 6 Medjool dates
  • 1/4 cup Walnuts chopped fine
  • Sea salt
  • 1/4 cup Honey

Jasmine Green Milk Tea

  • 2 bags Jasmine green tea
  • 2 cups Milk of choice
  • Sugar to taste opional

Instructions
 

  • Cook the Rice: Rinse the rice, then cook according to the package instructions. Fluff with a fork; set aside and keep warm.
  • Slice the dates lengthwise on one side. Don’t cut all the way through, just enough to open them up so you can fill them. Remove pits if necessary.
  • Stuff the dates with the walnuts. Pack as much as you can into each date, otherwise it’ll all fall out when you go to cook them. Close the date around the filling as much as possible, and continue until all the dates are filled.
  • Put the fine sea salt in a shallow bowl or plate and roll the stuffed dates in the salt.
  • Bring the honey to a simmer in a saucepan. Cook the honey for about 10 minutes, keeping an eye on it to make sure it doesn’t get too hot and boil over.
  • Add the dates to the honey, cut side up so the filling doesn’t come out. Spoon or push the honey over the dates and let them cook for about 45 seconds to1 minute.
  • Remove the dates and set them on a plate or a piece of foil or parchment to cool completely, about 10 minutes.
  • In a bowl, mix together soy sauce, rice wine (or mirin), sake, and brown sugar. Set aside.
  • Salt and pepper the chicken.
  • Heat vegetable oil in a large skillet over medium-high heat.
  • Add the chicken to the skillet and cook until browned on all sides.
  • Pour the teriyaki sauce over the chicken, reduce heat to medium, and let it simmer until the sauce thickens and coats the chicken (about 5 - 7 minutes).
  • Add broccoli florets to the skillet and cook until they are tender-crisp. Optional: Drizzle sesame oil over the chicken and broccoli for extra flavor.
  • Prepare the green tea: Heat the milk in a saucepan until hot but do not bring to a simmer. Then remove from the heat and steep the tea in the milk. Add sugar to taste optional.
  • Serve the teriyaki chicken and broccoli over the cooked jasmine rice. Garnish with sliced scallions and sesame seeds. Enjoy with tea and dessert!

Nutrition

Calories: 961kcalCarbohydrates: 156gProtein: 39gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 87mgSodium: 1869mgPotassium: 1750mgFiber: 9gSugar: 103gVitamin A: 1066IUVitamin C: 64mgCalcium: 479mgIron: 4mg
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