Chicken Teriyaki

Prep Time 25

Cook Time 35

Servings

Calories 576kcal

Prep the ingredients per the instructions above.
Make iced ginger tea: 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 tea bags, let cool, then refrigerate until ready to serve over ice.
Cook rice: Rinse rice thoroughly under cold water. Cook according to package instructions. Once tender, fluff with a fork, season with salt and pepper if desired, and keep warm.
Make teriyaki sauce: In a small bowl, combine soy sauce, rice wine vinegar or mirin, sake, and brown sugar. Mix well and set aside.
Cook chicken: Season diced chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on all sides.
Add sauce: Pour prepared teriyaki sauce over chicken. Reduce heat to medium-low and simmer for about 5 minutes, or until sauce thickens.
Cook broccolini: Bring a pot of salted water to a boil. Add broccolini and cook for 3–5 minutes until tender. Drain and season with salt and pepper.
Serve: Serve chicken teriyaki over white rice. Garnish with scallions and sesame seeds. Plate with broccolini on the side, a glass of iced ginger tea, and a fortune cookie.