Bento Chicken Teriyaki Recipes

BENTO CHICKEN TERIYAKI

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

Ingredients

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

BENTO -- TERIYAKI CHICKEN IN A HURRY

Bento -- Teriyaki Chicken in a Hurry image

This is a quick work night dinner we throw together when we are busy. Tasty and healthy, but best of all, my family will eat it! :) I usually grab a mixed fresh bag of broccoli, cauliflower and carrots when time is short and steam it 3/4 of the way through the rice ( times depend on your individual steamer - mine takes 50 minutes for long grain brown rice so I time the rest of mel accordingly). Brown rice is definitely a heathy choice, a little nutty or firmer in texture, but give them this flavorful dish and they will gulp down the rice and those dreaded veggies! Kikkoman Teriyaki Baste and Glaze with Honey and Pineapple is what gives this recipe the ease and flavor.

Provided by Mommy Diva

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups long grain brown rice
4 boneless skinless chicken breasts
12 ounces fresh broccoli and cauliflower mix (with carrots)
6 ounces kikkoman teriyaki baste and glaze, with honey and pineapple

Steps:

Steam rice accoring to directions for your steamer. (I use a Krups with multiple bastes so 3/4 way through I can add my veggie basket to steam).
As rice steams half way through time, grill your chicken breasts.
When rice is 3/4 of the way cooked, steam your vegetables (at this point, chicken should be almost done).
Baste chicken with teriyaki glaze, turning once and repeating.
Remove from heat and allow meat to rest for 5 minutes.
Plate rice, vegetables and sliced chicken breast.
Drizzle additional teriyaki sauce as desired.
Enjoy!

Nutrition Facts : Calories 507.8, Fat 4.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1713.3, Carbohydrate 78.2, Fiber 3.3, Sugar 6.3, Protein 37.1

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