Chicken Teriyaki with Rice

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 604kcal

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

  • ⅓ 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 Avocado oil
  • 2 TBSP Scallions sliced
  • 1 tsp Sesame seeds

Broccolini

  • 2 bunches Broccolini stems trimmed
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, mash the banana until smooth. Stir in vanilla and cinnamon until well combined. Fold in oats, mixing until evenly coated. Gently mix in dark 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 before serving.
  • 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 the tea bags, let cool, then refrigerate until ready to serve over ice.
  • Rinse the rice thoroughly under cold water. Cook according to package instructions. Fluff with a fork, season with salt and pepper, and keep warm.
  • In a small bowl, combine the soy sauce, rice wine vinegar (or mirin), sake, and brown sugar. Mix well and set aside.
  • Season the diced chicken with salt and black pepper.
  • Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
  • Pour the teriyaki sauce over the chicken. Reduce heat to medium low and simmer for about 5 minutes, or until the sauce thickens.
  • Bring a pot of water to a boil. Cook the broccolini until tender, 3 - 5 minutes. Then drain. Season with salt and pepper.
  • Serve the chicken teriyaki over rice. Garnish with scallions and sesame seeds and serve with broccolini, iced ginger tea, and banana oatmeal cookies.

Nutrition

Calories: 604kcal | Carbohydrates: 81g | Protein: 35g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 747mg | Potassium: 1031mg | Fiber: 8g | Sugar: 19g | Vitamin A: 74IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 3mg

Chicken Teriyaki with Rice

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 604 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

  • ⅓ 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 Avocado oil
  • 2 TBSP Scallions sliced
  • 1 tsp Sesame seeds

Broccolini

  • 2 bunches Broccolini stems trimmed

Instructions
 

  • Prepare the ingredients as instructed above.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, mash the banana until smooth. Stir in vanilla and cinnamon until well combined. Fold in oats, mixing until evenly coated. Gently mix in dark 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 before serving.
  • 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 the tea bags, let cool, then refrigerate until ready to serve over ice.
  • Rinse the rice thoroughly under cold water. Cook according to package instructions. Fluff with a fork, season with salt and pepper, and keep warm.
  • In a small bowl, combine the soy sauce, rice wine vinegar (or mirin), sake, and brown sugar. Mix well and set aside.
  • Season the diced chicken with salt and black pepper.
  • Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
  • Pour the teriyaki sauce over the chicken. Reduce heat to medium low and simmer for about 5 minutes, or until the sauce thickens.
  • Bring a pot of water to a boil. Cook the broccolini until tender, 3 - 5 minutes. Then drain. Season with salt and pepper.
  • Serve the chicken teriyaki over rice. Garnish with scallions and sesame seeds and serve with broccolini, iced ginger tea, and banana oatmeal cookies.

Nutrition

Calories: 604kcalCarbohydrates: 81gProtein: 35gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 747mgPotassium: 1031mgFiber: 8gSugar: 19gVitamin A: 74IUVitamin C: 7mgCalcium: 119mgIron: 3mg
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