BENTO CHICKEN TERIYAKI

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Bento Chicken Teriyaki 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.

Provided by CraftScout

Categories     < 60 Mins

Time 40m

Yield 1 serving(s)

Number Of Ingredients 6

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, Fat 23.9, SaturatedFat 5.8, Cholesterol 85, Sodium 1177.8, Carbohydrate 6.1, Fiber 0.1, Sugar 4.7, Protein 23.1

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