Teriyaki Chicken Bento Recipe

Method5 steps

1. 1

   Step 1: Mix 1 tablespoon soy sauce, 1 tablespoon sake, 2 teaspoons sugar and 1 teaspoon mirin in a small bowl. Set the sauce aside.

   Uses 1 Tbsp Soy Sauce · 1 Tbsp Sake · 2 tsp sugar · 1 tsp Mirin

2. 2

   Step 2: Heat 1 teaspoon vegetable oil in a frying pan over medium-high heat. Add the 2 boneless skinless chicken thighs and fry for 4–5 minutes on the first side. Flip, lower the heat to medium and continue cooking. Add the 4–6 stemmed shishito peppers and stir them for 3–4 minutes while the chicken cooks. Continue until a thermometer in the thickest part of each thigh reaches 74°C (165°F), and the peppers are tender.

   Chicken FIRST SIDE · 5 minUses 1 tsp vegetable oil · 2 boneless skinless chicken thighs · 4-6 Shishito peppers (stems removed)

3. 3

   Step 3: Add all the prepared soy-sake-mirin sauce to the fully cooked chicken and peppers. Cook, turning the chicken, until the sauce reduces to a glaze and coats the chicken. Remove the pan from the heat.

   Uses Fully cooked chicken thighs and tender shishito peppers · Mixed soy-sake-mirin sauce

4. 4

   Step 4: Transfer the glazed chicken to a clean board and cut into about ½-inch (13 mm) thick slices. Keep the glazed peppers ready for packing.

   Uses Glazed fully cooked chicken thighs · Glazed shishito peppers

5. 5

   Step 5: Divide the ready-cooked steamed rice between 2 bento boxes and sprinkle with optional furikake to taste. If using, place 1 of the 2 lettuce leaves in each box as a divider. Divide the sliced glazed chicken and glazed shishito peppers between the boxes, then add the optional 6–8 cherry or grape tomatoes. For a packed lunch, cool the cooked portions promptly before closing and keep the boxes refrigerated or in an insulated bag with ice packs until eating.

   Uses Prepared cooked steamed rice, enough for 2 bento boxes · Furikake (rice seasoning of choice (optional)) · 2 lettuce leaves (optional) · Sliced glazed chicken and ready glazed peppers · 6-8 cherry or grape tomatoes (optional)