Bring the water to a gentle simmer, remove from heat, and steep the ginger tea bags for about 10 minutes. Remove the tea bags, let cool completely, then refrigerate. Serve over ice.

Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

Mash the banana in a bowl until smooth. Stir in the vanilla extract and cinnamon, then fold in the oats until evenly coated. Gently mix in the dark chocolate chips.

Scoop the cookie dough onto the prepared baking sheet and lightly flatten. Bake for 12–15 minutes until set and lightly golden. Allow to cool briefly.

Rinse the white rice under cold water and cook according to package directions using water. Season with salt and black pepper and keep warm.

In a small bowl, mix the soy sauce, rice wine vinegar or mirin, sake, and brown sugar to make the teriyaki sauce.

Season the chicken with salt and black pepper. Heat the vegetable oil in a skillet over medium heat and cook the chicken until browned and cooked through, reaching an internal temperature of 165°F (74°C).

Pour the teriyaki sauce into the skillet and simmer over medium-low heat until the sauce thickens and coats the chicken.

Bring a pot of water to a boil and cook the broccolini until tender, about 3–5 minutes. Drain and season with salt and black pepper.

Serve the chicken teriyaki over rice, garnish with scallions and sesame seeds, and serve with broccolini, unsweetened iced ginger tea, and Divine Dish banana oatmeal cookies.