Chicken Teriyaki Bento

Recipe Ingredients

		Chicken
1 lb	454g / 16oz	Boneless skinless chicken thighs
2 tablespoons	30ml	Regular or low-sodium soy sauce
2 tablespoons	30ml	Mirin
1 teaspoon	5ml	Grated ginger root
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Sake
		Basic Rice
1 cup	160g / 5.6oz	Short-grain rice
1 cup	237ml	Water - plus
2 tablespoons	30ml	Water - (to 3)
		Assembly
1 teaspoon	5ml	Toasted sesame seeds
		Lime wedges - for garnish
		Chopped green onion - for garnish

Recipe Instructions

For the Chicken: Heat the broiler or grill to medium-high heat. Cut each chicken thigh into 8 bite-size pieces. Combine the soy sauce, mirin, ginger, sugar and sake. Add the chicken and marinate 10 minutes. Thread the chicken on skewers, then broil or grill, basting with the marinade and turning the skewers every minute so the chicken doesn't burn, until lightly browned. The chicken will take about 6 to 8 minutes to grill or about 5 minutes to broil.

For the Basic Rice: Gently rinse the rice under cold running water 2 or 3 times. Combine the rice and water in a saucepan. Bring to a boil and reduce the heat to low. Simmer, covered, until the rice is tender and the water has been absorbed, 20 minutes.

To arrange a bento box, place 1 1/2 cups 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 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.

Each of 3 servings: 315 calories; 439 mg sodium; 108 mg cholesterol; 13 grams fat; 4 grams saturated fat; 14 grams carbohydrates; 31 grams protein; 0.76 gram fiber.

Source:
The Los Angeles Times, 05-15-2002

Rating

Average rating:

10 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.