Ingredients
Banana Cream Pie with Graham Cracker Crust
- 1/2 cup Graham cracker crumbs
- 2 TBSP Butter melter
- 2 TBSP Sugar
- 1 Banana sliced
- 1 cup Whole milk or 2% milk
- 1 Egg yolk
- 2 TBSP Sugar
- 1 TBSP Cornstarch
- ½ tsp Vanilla extract
- Whipped cream for topping
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
- 1½ cups Broccoli florets
- 1 tsp Sesame oil optional
- ¼ cup Scallions sliced, for garnish
- 1 tsp Sesame seeds for garnish
Jasmine Green Milk Tea
- 2 bags Jasmine green tea
- 1 cup Water hot
- 2 TBSP Sweetened condensed milk
- ½ cup Whole milk
Instructions
- Prepare the Banana Cream Pie: Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into a small pie dish or ramekin to form a crust.
- Bake for 8 - 10 minutes until lightly golden. Let cool.
- In a saucepan, heat milk over medium heat until warm (but not boiling).
- In a bowl, whisk together the egg yolk, sugar, cornstarch, and vanilla until smooth.
- Gradually whisk the warm milk into the egg mixture to temper.
- Return the mixture to the saucepan and cook, stirring constantly, until thickened (3-4 minutes).
- Layer banana slices on the cooled crust and pour custard over the top. Smooth out the surface.
- Chill in the fridge for at least 30 minutes while preparing the main course. Top with whipped cream and banana slices for garnish.
- Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to the directions on the package.
- Cook the Chicken Teriyaki: 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 Jasmine Green Milk Tea: Steep the jasmine green tea bags in 1 cup of hot water for 3 - 4 minutes.
- Remove the tea bags and let the tea cool slightly. Stir in the sweetened condensed milk and whole milk.
- Serve the chicken over rice, garnish with sesame seeds and scallions. Serve with jasmine green milk tea, and banana cream pie.
Nutrition
Calories: 1090kcal | Carbohydrates: 120g | Protein: 55g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 273mg | Sodium: 1528mg | Potassium: 1196mg | Fiber: 5g | Sugar: 55g | Vitamin A: 1723IU | Vitamin C: 70mg | Calcium: 600mg | Iron: 4mg
Chicken Teriyaki
Ingredients
Banana Cream Pie with Graham Cracker Crust
- 1/2 cup Graham cracker crumbs
- 2 TBSP Butter melter
- 2 TBSP Sugar
- 1 Banana sliced
- 1 cup Whole milk or 2% milk
- 1 Egg yolk
- 2 TBSP Sugar
- 1 TBSP Cornstarch
- ½ tsp Vanilla extract
- Whipped cream for topping
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
- 1½ cups Broccoli florets
- 1 tsp Sesame oil optional
- ¼ cup Scallions sliced, for garnish
- 1 tsp Sesame seeds for garnish
Jasmine Green Milk Tea
- 2 bags Jasmine green tea
- 1 cup Water hot
- 2 TBSP Sweetened condensed milk
- ½ cup Whole milk
Instructions
- Prepare the Banana Cream Pie: Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into a small pie dish or ramekin to form a crust.
- Bake for 8 - 10 minutes until lightly golden. Let cool.
- In a saucepan, heat milk over medium heat until warm (but not boiling).
- In a bowl, whisk together the egg yolk, sugar, cornstarch, and vanilla until smooth.
- Gradually whisk the warm milk into the egg mixture to temper.
- Return the mixture to the saucepan and cook, stirring constantly, until thickened (3-4 minutes).
- Layer banana slices on the cooled crust and pour custard over the top. Smooth out the surface.
- Chill in the fridge for at least 30 minutes while preparing the main course. Top with whipped cream and banana slices for garnish.
- Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to the directions on the package.
- Cook the Chicken Teriyaki: 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 Jasmine Green Milk Tea: Steep the jasmine green tea bags in 1 cup of hot water for 3 - 4 minutes.
- Remove the tea bags and let the tea cool slightly. Stir in the sweetened condensed milk and whole milk.
- Serve the chicken over rice, garnish with sesame seeds and scallions. Serve with jasmine green milk tea, and banana cream pie.
Nutrition
Calories: 1090kcalCarbohydrates: 120gProtein: 55gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 273mgSodium: 1528mgPotassium: 1196mgFiber: 5gSugar: 55gVitamin A: 1723IUVitamin C: 70mgCalcium: 600mgIron: 4mg
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