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Teriyaki Chicken Bento

4 star rating
 

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Submitted by: tracy1walker

 

Chunks of chicken thighs are marinated in teriyaki sauce and simmered, while broccoli, cabbage and onion are cooked and served with it and pineapple.
 

Ingredients

  • 1 1/2 lb. boneless, skinless chicken thighs, trimmed of fat & cut into 1 1/2- to 2-inch pieces
  • 1 c. favorite teriyaki sauce (we like a sauce with sesame and ginger such as Soy Vay Island Teriyaki), plus 1/2 cup more to warm and serve with the meal
  • 4 cups cooked medium-grain rice (such as Calrose)
  • 1 medium-size sweet yellow onion
  • 1 head broccoli, trimmed (crown, no stem)
  • 1/4 head green cabbage
  • 1, 20 oz can unsweetened pineapple chunks or 1/2 fresh ripe pineapple (such as a Maui Gold) cut into 1-inch chunks
  • Canola oil
  • Toasted sesame oil
  • Soy sauce

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Method

Put the chicken pieces into a gallon-size Zip-Lock bag and add 1 cup teriyaki sauce. Squeeze out the air, zip up and refrigerate for 4-6 hours, turning once or twice. Prepare rice according to package directions; usually takes about 20-25 minutes, so get it started first. Prepare the cabbage by slicing into thin strips. Slice the onion into thin rounds, and cut in half to make half-rounds. Hold the brocolli crown on its side and slice it into thin slices. In a large skillet or pan add 1/2 cup water; add the chicken with about half of the marinade. Cover with a lid and cook over medium heat. Check for doneness (no longer pink in the middle) after about 10 minutes. While the chicken is simmering with the lid on, add the onions and brocolli to a medium skillet with 1 tsp sesame oil, 3 tsp canola oil and 1 tsp soy sauce. Cook 5-7 minutes until onions are limp and brocolli is a bright green and crisp-tender. When the chicken is no longer pink in the middle, remove the lid and cook off the liquid, browning the chicken. Stir frequently, due to high sugar content in the sauce, it burns easily. Add a little more water if needed to keep it from burning. Add cabbage to the onions and brocolli with a drizzle of soy and sesame oil. Cook until cabbage is tender. Serve on long bento plates if you have them, with a scoop of rice on one side and a scoop of veggies on the other, with a serving each of chicken and pineapple over the top. Pass warmed teriyaki sauce (from the bottle not the marinating bag!), soy sauce, sweet chili sauce, and hot chili sauce, as desired.

 

Notes: My family and everyone I've served this to has loved it. It is very flexible in that by letting people serve themselves you can feed vegetarian and low-carb dieters as they can eaily avoid the chicken or rice, as desired. This is a very quick meal to make, but you do need to be watching the chicken in one pan while cooking the veggies in the other.

 

Number of Servings: 4

 

Submitted by: tracy1walker ()

 

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