Chicken Teriyaki Bento

Japanese · 35 min · Chicken · dairy-free, high-protein

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Ingredients

• 500 g boneless chicken thighs
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 4 cups cooked short-grain rice
• 1 head broccoli
• 3 eggs
• 1 tbsp neutral oil

Method

1. Whisk soy sauce, mirin, sake and sugar for the teriyaki glaze.
2. Sear chicken skin-side down in oil over medium 6 minutes, flip, and cook 5 minutes to 74C.
3. Add the glaze and simmer 2-3 minutes, turning the chicken until coated and glossy; slice.
4. Blanch broccoli florets 2 minutes and shock in cold water to keep them bright.
5. Cook beaten eggs into a thin folded omelet and slice into ribbons.
6. Pack rice, sliced teriyaki chicken, broccoli and egg into bento boxes; cool fully before sealing.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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