Make the rooibos iced tea: Boil 2 cups of water. Pour the hot water over the rooibos tea bags in a heatproof container or teapot. Cover and steep for 7–10 minutes for a rich flavor.

Stir in the honey. Let the tea cool to room temperature, then refrigerate for at least 30 minutes.

Cook the rice: Rinse the rice thoroughly under cold water. Cook according to package instructions. Fluff with a fork, season with salt and pepper, and keep warm.

Prepare the teriyaki sauce: In a small bowl, combine the soy sauce, rice wine vinegar (or mirin), sake, and brown sugar. Mix well and set aside.

Cook the chicken: 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, with broccolini, iced rooibos tea and fortune cookies.