Chicken Teriyaki
Servings 2
Calories 1052kcal
Ingredients
Candied Almonds
- 1/4 cup Granulated sugar
- 1/4 tsp Sea salt
- 1/2 tsp Ground cinnamon
- 1/2 cup Water
- 1/4 TBSP Vanilla extract
- 4 oz Almonds
Chicken Teriyaki
- 1/2 cup White rice
- 8 oz Chicken breast boneless skinless diced into bite-sized pieces
- Salt to taste
- Black pepper to taste
- 1 TBSP Vegetable oil
- 1 cup Teriyaki sauce
- 1 1/2 cups Broccoli cut into florets
- 1/4 cup Scallions sliced (for garnish)
- 1 TBSP Sesame seeds (for garnish)
Jasmine Green Milk Tea
- 2 bags Jasmine green tea
- 2 cups Milk
- Sugar to taste (optional)
Instructions
- Prep all ingredients per the instructions above.
- In a pan, mix granulated sugar, sea salt, and ground cinnamon. Stir in the water and vanilla extract. Add almonds and bring to a simmer until the liquid reduces to a syrup consistency. Spread the mixture out on a parchment lined baking sheet to cool.
- Cook the Rice: Rinse the rice thoroughly, then cook according to package directions. Fluff with a fork, set aside, and keep warm.
- Prepare the Chicken: Season the chicken with salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides.
- Pour the teriyaki sauce over the chicken. Add the broccoli and simmer until the broccoli is tender and the chicken reaches an internal temperature of 160F (71C).
- Prepare the Jasmine Green Milk Tea: Heat the milk in a saucepan until hot (do not boil). Remove from heat and steep jasmine tea bags in the milk. Add sugar to taste if desired.
- Serve the chicken teriyaki with rice, jasmine green milk tea, and candied almonds for dessert.
Nutrition
Calories: 1052kcal | Carbohydrates: 115g | Protein: 59g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 6061mg | Potassium: 1845mg | Fiber: 11g | Sugar: 61g | Vitamin A: 968IU | Vitamin C: 63mg | Calcium: 594mg | Iron: 7mg