Ingredients:

  • 1 boneless, skinless chicken breast (about 6 oz / 170g), cut into bite-sized pieces
  • 1 tbsp soy sauce (low sodium preferred) (15ml)
  • 1 tbsp mirin (Japanese sweet rice wine) (15ml)
  • 1 tbsp sake (or dry sherry) (15ml)
  • 1 tbsp granulated sugar (12g)
  • 1 tsp grated fresh ginger (5g)
  • 1 clove garlic, minced (2g)
  • 1 tsp sesame oil (5ml)
  • 1 tbsp vegetable oil (15ml)
  • 1/2 tsp cornstarch (3g) mixed with 1 tbsp water (15ml) (slurry)
  • Toasted sesame seeds, for garnish
  • 1 cup cooked Japanese short-grain rice (about 200g)
  • 1 tsp rice vinegar (optional) (5ml)
  • 1/2 cup broccoli florets (about 50g), steamed or blanched
  • 1/4 cup carrot sticks (about 30g)
  • 1/4 cup edamame (shelled) (about 30g)
  • 1 sheet nori seaweed, cut into fun shapes (optional)

Instructions:

  1. In a small bowl, combine soy sauce, mirin, sake (or sherry), sugar, ginger, garlic, and sesame oil. Add the chicken and marinate for at least 10 minutes (or up to 30).
  2. Cook rice according to package directions. If desired, mix in rice vinegar.
  3. Steam or blanch broccoli until tender-crisp. Arrange carrot sticks and edamame.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and marinade. Cook until chicken is cooked through and nicely browned (internal temperature 165°F/74°C).
  5. Stir the cornstarch slurry into the skillet and cook for 1-2 minutes, or until the sauce thickens and becomes glossy.
  6. Divide the rice, teriyaki chicken, broccoli, carrots, and edamame into separate compartments in your bento box. Garnish the chicken with sesame seeds. Add nori shapes, if desired.