Best 3 Bento Chicken Teriyaki Recipes
Indulge in the flavorful and versatile Bento Chicken Teriyaki, a delightful dish that combines succulent chicken with a tantalizing teriyaki sauce. This recipe guide presents three variations to cater to various dietary preferences and taste buds, ensuring a satisfying culinary experience for all.
The original recipe offers a classic take on chicken teriyaki, featuring tender chicken marinated in a savory teriyaki sauce made from scratch. Alternatively, the gluten-free version provides a delicious option for those with gluten sensitivities, utilizing a specially crafted gluten-free teriyaki sauce. Lastly, the vegan recipe reimagines this dish with plant-based ingredients, showcasing the versatility of teriyaki flavors in a meatless preparation.
Each variation includes step-by-step instructions, ensuring a seamless cooking process. Detailed ingredient lists provide clarity on the necessary components, while insightful cooking tips enhance the overall cooking experience. Whether you're a seasoned chef or a culinary novice, this recipe guide empowers you to create a delectable Bento Chicken Teriyaki that will tantalize your taste buds and leave you craving for more.
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.
Provided by CraftScout
Categories < 60 Mins
Time 40m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix 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.
- Heat oil in a pan over medium heat.
- Take 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.
- Pour reserved marinade over chicken and cover tightly. Lower heat and simmer until chicken is done, about 5 minutes.
- Remove cover and raise heat back to medium high. Reduce marinade until it is more of a glaze. Toss chicken in glaze to cover.
- NOTE: You could certainly substitute beef or tofu for the chicken in this recipe. Just adjust the cooking accordingly.
Nutrition Facts : Calories 338.3, Fat 23.9, SaturatedFat 5.8, Cholesterol 85, Sodium 1177.8, Carbohydrate 6.1, Fiber 0.1, Sugar 4.7, Protein 23.1
CHICKEN TERIYAKI
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
Provided by John T. Edge
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
- Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
- Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams
BENTO -- TERIYAKI CHICKEN IN A HURRY
This is a quick work night dinner we throw together when we are busy. Tasty and healthy, but best of all, my family will eat it! :) I usually grab a mixed fresh bag of broccoli, cauliflower and carrots when time is short and steam it 3/4 of the way through the rice ( times depend on your individual steamer - mine takes 50 minutes for long grain brown rice so I time the rest of mel accordingly). Brown rice is definitely a heathy choice, a little nutty or firmer in texture, but give them this flavorful dish and they will gulp down the rice and those dreaded veggies! **Kikkoman Teriyaki Baste and Glaze with Honey and Pineapple** is what gives this recipe the ease and flavor.
Provided by Mommy Diva
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Steam rice accoring to directions for your steamer. (I use a Krups with multiple bastes so 3/4 way through I can add my veggie basket to steam).
- As rice steams half way through time, grill your chicken breasts.
- When rice is 3/4 of the way cooked, steam your vegetables (at this point, chicken should be almost done).
- Baste chicken with teriyaki glaze, turning once and repeating.
- Remove from heat and allow meat to rest for 5 minutes.
- Plate rice, vegetables and sliced chicken breast.
- Drizzle additional teriyaki sauce as desired.
- Enjoy!
Nutrition Facts : Calories 507.8, Fat 4.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1713.3, Carbohydrate 78.2, Fiber 3.3, Sugar 6.3, Protein 37.1
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling later on.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your chicken teriyaki will taste. Look for fresh chicken breasts that are free of any blemishes or discoloration. You should also use a good quality teriyaki sauce. If you can't find a good store-bought sauce, you can make your own.
- Marinate the chicken: Marinating the chicken in the teriyaki sauce for at least 30 minutes will help to infuse it with flavor. You can marinate the chicken for up to overnight for even more flavor.
- Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from burning or drying out. Be sure to cook the chicken until it is cooked through, but not overcooked.
- Serve the chicken with your favorite sides: Chicken teriyaki can be served with a variety of sides, such as rice, noodles, or vegetables. You can also serve it with a dipping sauce, such as soy sauce or teriyaki sauce.
Conclusion:
Chicken teriyaki is a delicious and easy-to-make dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made with fresh chicken breasts. Chicken teriyaki is a versatile dish that can be served with a variety of sides, and it is also a great option for packed lunches or picnics. So next time you're looking for a quick and easy meal, give chicken teriyaki a try!
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