Bento Chicken Teriyaki Food
BENTO CHICKEN TERIYAKI
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.
Provided by CraftScout
Categories < 60 Mins
Time 40m
Yield 1 serving(s)
Number Of Ingredients 6
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, Fat 23.9, SaturatedFat 5.8, Cholesterol 85, Sodium 1177.8, Carbohydrate 6.1, Fiber 0.1, Sugar 4.7, Protein 23.1
BENTO -- TERIYAKI CHICKEN IN A HURRY
This is a quick work night dinner we throw together when we are busy. Tasty and healthy, but best of all, my family will eat it! :) I usually grab a mixed fresh bag of broccoli, cauliflower and carrots when time is short and steam it 3/4 of the way through the rice ( times depend on your individual steamer - mine takes 50 minutes for long grain brown rice so I time the rest of mel accordingly). Brown rice is definitely a heathy choice, a little nutty or firmer in texture, but give them this flavorful dish and they will gulp down the rice and those dreaded veggies! **Kikkoman Teriyaki Baste and Glaze with Honey and Pineapple** is what gives this recipe the ease and flavor.
Provided by Mommy Diva
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Steam rice accoring to directions for your steamer. (I use a Krups with multiple bastes so 3/4 way through I can add my veggie basket to steam).
- As rice steams half way through time, grill your chicken breasts.
- When rice is 3/4 of the way cooked, steam your vegetables (at this point, chicken should be almost done).
- Baste chicken with teriyaki glaze, turning once and repeating.
- Remove from heat and allow meat to rest for 5 minutes.
- Plate rice, vegetables and sliced chicken breast.
- Drizzle additional teriyaki sauce as desired.
- Enjoy!
Nutrition Facts : Calories 507.8, Fat 4.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1713.3, Carbohydrate 78.2, Fiber 3.3, Sugar 6.3, Protein 37.1
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