1/2 Photos of Bento Chicken Teriyaki
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.
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- 1Mix 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.
- 2Heat oil in a pan over medium heat.
- 3Take 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.
- 4Pour reserved marinade over chicken and cover tightly. Lower heat and simmer until chicken is done, about 5 minutes.
- 5Remove cover and raise heat back to medium high. Reduce marinade until it is more of a glaze. Toss chicken in glaze to cover.
- 6NOTE: You could certainly substitute beef or tofu for the chicken in this recipe. Just adjust the cooking accordingly.
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Nutritional Facts for Bento Chicken Teriyaki
Serving Size: 1 (201 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 338.3
- Calories from Fat 215
- Total Fat 23.9 g
- Saturated Fat 5.7 g
- Cholesterol 85.0 mg
- Sodium 1177.7 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 0.1 g
- Sugars 4.7 g
- Protein 23.0 g