CHICKEN TERIYAKI BENTO BOX RECIPE

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BENTO CHICKEN TERIYAKI RECIPE -

This recipe is adapted from one in Bento Boxes by Naomi Kijima. It is scaled for a single lunchbox (bento box) sized serving. Add this to a big bowl of rice and veggies, maybe with some Japanese type pickles, and you have a great lunch! This recipe is not a quick recipe, though; cooking time includes marinating time. I would suggest starting the chicken in the marinade, then starting your rice, then fixing everything else while you wait for these two to finish.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 1 serving(s)

Number Of Ingredients 6

1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
4 ounces boneless chicken (breast, tenders, thighs, whatever you have)
1/2 tablespoon cooking oil
3 tablespoons water

Steps:

  • Mix first 3 ingredients together in bowl big enough to hold the chicken. Add the chicken. Let this marinate for 30 minutes, turning over halfway through.
  • Heat oil in a pan over medium heat.
  • Take the chicken out and pat dry. Reserve marinade. Put chicken skin side down (if you aren't using skinless) in pan and cook until browned on that side (just a minute or two) and then flip and brown the other side.
  • Pour reserved marinade over chicken and cover tightly. Lower heat and simmer until chicken is done, about 5 minutes.
  • Remove cover and raise heat back to medium high. Reduce marinade until it is more of a glaze. Toss chicken in glaze to cover.
  • NOTE: You could certainly substitute beef or tofu for the chicken in this recipe. Just adjust the cooking accordingly.

Nutrition Facts : Calories 338.3, FatContent 23.9, SaturatedFatContent 5.8, CholesterolContent 85, SodiumContent 1177.8, CarbohydrateContent 6.1, FiberContent 0.1, SugarContent 4.7, ProteinContent 23.1

CHICKEN TERIYAKI BENTO RECIPE - COOKEATSHARE

Provided by Global Cookbook

Number Of Ingredients 10

1 lb boneless skinless chicken thighs
2 Tbsp. regular or possibly low-sodium soy sauce
2 Tbsp. mirin
1 tsp grated ginger root
1 Tbsp. sugar
1 Tbsp. sake
1 c. short-grain rice
1 c. water plus
2 Tbsp. water - (to 3)
1 tsp toasted sesame seeds Lime wedges for garnish Minced green onion for garnish

Steps:

  • For the Chicken: Heat the broiler or possibly grill to medium-high heat. Cut each chicken thigh into 8 bite-size pcs. Combine the soy sauce, mirin, ginger, sugar and sake. Add in the chicken and marinate 10 min. Thread the chicken on skewers, then broil or possibly grill, basting with the marinade and turning the skewers every minute so the chicken doesn't burn, till lightly browned. The chicken will take about 6 to 8 min to grill or possibly about 5 min to broil. For the Basic Rice: Gently rinse the rice under cool running water 2 or possibly 3 times. Combine the rice and water in a saucepan. Bring to a boil and reduce the heat to low. Simmer, covered, till the rice is tender and the water has been absorbed, 20 min. To arrange a bento box, place 1 1/2 c. of rice in each box. You may use sushi molds and mold the rice into finger foods. Sprinkle the rice with the sesame seeds. Add in the chicken to the bento box with the lime wedges and the green onion. For side dishes in the bento box, arrange an orange wedge, a steamed broccoli floret and some plum tomatoes. This recipe yields 2 to 3 servings. Comments: You can substitute 6 to 8 ounces of tuna, salmon or possibly yellowtail filets for the chicken. Slice the fish into 1/4-inch-thick bite-size pcs and marinate in teriyaki sauce for a couple of min. Pan-fry the fish in a nonstick frying pan with a little oil till brown on both sides. Mirin and sake can be found at Asian markets. Also look for mirin in the Asian aisle of well-stocked supermarkets, and sake at well-stocked liquor stores.

Nutrition Facts : ServingSize 177 g, Calories 369, FatContent 4.21 g, TransFatContent 0.1 g, SaturatedFatContent 1.03 g, CholesterolContent 72 g, SodiumContent 78 g, CarbohydrateContent 54.57 g, FiberContent 1.0 g, SugarContent 4.29 g, ProteinContent 21.57 g

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