Chicken Teriyaki Bento
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 35 min · Chicken · dairy-free, high-protein
612 cal
40g protein
68g carbs
20g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken thighs
- 2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1 tbsp sake
- 1/2 tbsp sugar
- 2 cups cooked short-grain rice
- 1 head broccoli
- 2 eggs
- 1/2 tbsp neutral oil
Method (tap to check — screen stays awake)
- Whisk soy sauce, mirin, sake and sugar for the teriyaki glaze.
- Sear chicken skin-side down in oil over medium 6 minutes, flip, and cook 5 minutes to 165F.
- Add the glaze and simmer 2-3 minutes, turning the chicken until coated and glossy; slice.
- Blanch broccoli florets 2 minutes and shock in cold water to keep them bright.
- Cook beaten eggs into a thin folded omelet and slice into ribbons.
- Pack rice, sliced teriyaki chicken, broccoli and egg into bento boxes; cool fully before sealing.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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