Ingredients:

  • 6 oz chicken breast, cubed into ½ inch pieces
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1 tsp honey
  • 1 tsp toasted sesame seeds
  • ½ cup shredded carrots
  • ½ cup sliced English cucumber
  • ¼ cup red bell pepper, julienned
  • 1 tbsp rice vinegar
  • 1 pinch sea salt
  • ½ cup cooked quinoa
  • ½ cup red grapes
  • 2 tbsp hummus
  • 1 wedge (28g) sharp cheddar cheese

Instructions:

  1. Sear the chicken cubes in a hot skillet over medium-high heat until the edges are mahogany-colored.
  2. Pour in the soy sauce, sesame oil, ginger, and honey. Stir-fry for 2 minutes until the sauce thickens into a glossy glaze.
  3. Sprinkle sesame seeds over the chicken and allow it to cool completely before boxing.
  4. Toss the shredded carrots, cucumbers, and bell peppers in a bowl with rice vinegar and sea salt.
  5. Layer the chilled quinoa in the largest compartment of the bento box and nest the glazed chicken on top.
  6. Pack the vinegared vegetables into the medium section, and place the hummus, cheese, and fruit in the smaller side compartments.