TERIYAKI BENTO RECIPES

BENTO CHICKEN TERIYAKI RECIPE - FOOD.COM

Bento Chicken Teriyaki Recipe - Food.com image

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

Ingredients

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

TERIYAKI CHICKEN BENTO | FOOD TO LOVE

Teriyaki chicken bento | Food To Love image

Prepare healthy Lunches for school or work with this simple recipes by Sophie Gray

Categories Workday lunches, Midweek Dinner

Total Time 25 minutes

Cook Time 25 minutes

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup soy sauce
1/4 cup mirin
1 teaspoon freshly grated ginger
1 tablespoon brown sugar
6 boneless chicken thighs, cut into bite-sized pieces
1 1/2 teaspoon sesame oil
toasted sesame seeds, to sprinkle (optional)
1 cup medium-grain rice (japanese rice or arborio)
1 1/2 cup water
cherry tomatoes, snow peas, carrots, sliced capsicum or other fresh vegetables of choice

Steps:

Combine soy sauce, mirin, ginger and sugar in a bowl. Add chicken and marinate for 30 minutes, or overnight in the fridge.
Heat 1 teaspoon of sesame oil in a frying pan or wok and add quarter of the marinated chicken. Cook on a high heat, stirring often, until the chicken is dark, caramel-coloured and glossy.
Remove from pan and batch-cook the remainder of the chicken, adding more sesame oil if needed. Sprinkle cooked chicken with toasted sesame seeds, if using, and leave on bench to cool.
When cooled, divide chicken into serving-sized portions and refrigerate or freeze until required.
Place the rice in a sieve and rinse three times, rubbing it gently and rinsing well until the water runs clear. Place the rinsed rice in a bowl of cold water to soak for 15 minutes.
When the rice has soaked, drain and place in a heavy-based saucepan, add 1½ cups water and bring to the boil. As soon as the water is boiling, cover with a lid and reduce heat to the lowest setting. Cook without stirring for 14 minutes. By then all the water should be absorbed, leaving grains that stick to each other but are not mushy.
When the rice is cool enough to handle, use wet hands to mould it into serving-sized portions and refrigerate or freeze until required.
To prepare your lunch, assemble the chicken and rice portions in a lunch box or bento box. Add fresh vegetables of your choosing.

Nutrition Facts : ServingSize Serves 6

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