Teriyaki Chicken Bento

Glazed pan-seared chicken thighs over steamed rice, paired with tender edamame and crisp cucumber rounds.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $2.76/serving

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• Low-Fat
• Low-Saturated-Fat

Tags

• sauté
• healthy
• kid-friendly
• crowd-pleaser
• savory
• sweet
• quick

Ingredients

• 2 pound chicken thigh (boneless, skinless, cut into bite-sized pieces)
• 3 cup white rice (uncooked)
• 0.5 cup low-sodium soy sauce
• 0.25 cup brown sugar
• 2 tablespoon mirin
• 1 tablespoon vegetable oil
• 1 package shelled edamame (thawed)
• 4 Persian cucumbers (thinly sliced)
• 1 tablespoon toasted sesame seeds

Instructions

1. In a medium saucepan, combine 3 cups white rice with 4 1/2 cups water. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until tender. Fluff with a fork and let cool slightly.
2. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup brown sugar, and 2 tablespoons mirin.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 2 pounds chicken thigh pieces and cook for 6 to 8 minutes until browned and cooked through.
4. Pour the sauce mixture over the chicken in the skillet. Simmer for 3 to 4 minutes until the sauce thickens and glazes the meat.
5. Microwave or steam 1 package shelled edamame according to package instructions until tender.
6. Divide the cooked rice evenly among 8 bento containers. Top with the glazed teriyaki chicken, edamame, and sliced Persian cucumber. Sprinkle with 1 tablespoon toasted sesame seeds.

Notes

Packs well for up to 4 days in the refrigerator. Can be enjoyed warm or at room temperature.

Nutrition (per serving)

• Calories: 473
• Protein: 32.2 g
• Carbohydrates: 68.2 g
• Fat: 8.8 g
• Fiber: 2.8 g
• Sodium: 706 mg
• Saturated Fat: 1.9 g
• Sugar: 8.6 g
• Cholesterol: 96 mg