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Chicken Teriyaki Bento

You can substitute 6 to 8 ounces of tuna, salmon or yellowtail filets for the chicken. Slice the fish into 1/4-inch-thick bite-size pieces and marinate in teriyaki sauce for a couple of minutes. Pan-fry the fish in a nonstick frying pan with a little oil until brown on both sides.

Cuisine: Japanese
Type: Chicken, Poultry
Serves: 3 people

Recipe Ingredients

1 lb 454g / 16ozBoneless skinless chicken thighs
2 tablespoons 30mlRegular or low-sodium soy sauce
2 tablespoons 30mlMirin
1 teaspoon 5mlGrated ginger root
1 tablespoon 15mlSugar
1 tablespoon 15mlSake
  Basic Rice
1 cup 160g / 5.6ozShort-grain rice
1 cup 237mlWater - plus
2 tablespoons 30mlWater - (to 3)
1 teaspoon 5mlToasted 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.

The Los Angeles Times, 05-15-2002


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