Chicken Teriyaki Bento Box

Ingredients

• 4-6 oz Chicken Thigh (Boneless, skinless, may substitute with chicken breast)
• 0.5 tablespoon Sesame Oil (For searing; toasted sesame oil increases flavour)
• 1 tablespoon Soy Sauce (Low sodium; adjust amount to taste)
• 0.25 cup Water (For teriyaki sauce; omit if thick sauce is desired)
• 1 teaspoon Brown Sugar (Raw or packed; may substitute with honey or maple syrup)
• 1 tablespoon Rice Vinegar (Unseasoned; adjust for preferred sweetness level)
• 1 teaspoon Fresh Ginger (Grated finely; for warm spice)
• 1 teaspoon Sesame Seeds (For garnish; adds nutty flavour and crunch, can use black or white seeds)
• 0.5 cup Spicy Edamame (Prepared; substitute with steamed edamame and chili flakes)
• 0.75 cup Cooked Brown Rice (Approximately ¼ cup (50g) uncooked rice per bento box serving, other rice varities, quinoa or couscous if preferred)
• 2 cups Mixed Salad Leaves (Pre-washed romaine, spinach, or mixed greens)
• 2-3 Radish (Thinly sliced; to approximately 1/8 inch, substitute with cucumber for a milder flavor)
• 0.5 tablespoon Soy Sauce (For salad dressing, Use low sodium if desired to reduce sodium content. Adjust to taste.)
• 0.5 tablespoon Rice Vinegar (For salad dressing, Also can use unseasoned but adjust for preferred sweetness levels)
• 0.25 tablespoon Sesame Oil (For salad dressing, start with less and adjust to taste)
• 1 teaspoon Brown Sugar (For salad dressing, Also, adjust to taste)

Instructions

1. **Prepare the Teriyaki Sauce:** In a small bowl, whisk together soy sauce, water, brown sugar, rice vinegar, and finely grated ginger until well combined. Set aside.
2. Heat sesame oil in a large frying pan or skillet over medium-high heat.
3. Add chicken and sear for 3 minutes on each side, or until golden brown. Reduce the heat to medium so the exterior doesn't burn before the chicken is cooked through
4. Remove the chicken from the pan and set aside. If searing, consider finishing it in a 350°F oven, finishing will take 10-15 minutes
5. Pour the teriyaki sauce into the same pan used to sear the chicken. Bring to a simmer over medium heat, this will take approximately 1-2 minutes, stirring constantly, until the sauce thickens slightly.
6. Return the chicken to the pan, along with any resting juices it released. Cook for 2-4 minutes, turning and basting frequently with the teriyaki sauce, until the chicken reaches an internal temperature of 165°F and is glossy
7. Remove from heat and let the chicken rest on a cutting board for at least 5 minutes before slicing into approximately ½ inch thick, diagonal pieces. This allows the juices to redistribute
8. Make the Salad Dressing: In a separate small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, and brown sugar until emulsified. Taste and adjust seasoning to preference- more soy sauce will adjust for more saltiness and brown sugar will adjust the salad's sweetness.
9. Assemble the Salad: In a salad bowl, combine mixed salad leaves and thinly sliced radish. Gently toss with the prepared dressing just before packing to avoid soggy salad.
10. Assemble the Bento Box: In a bento box or meal prep container with separate compartments, arrange the cooked brown rice, spicy edamame, sliced teriyaki chicken, and dressed salad into their respective sections following balanced diet in mind.
11. Allow all components to cool completely at room temperature for approximately 30 minutes before sealing the bento box. Refrigerate for up to 4 days
12. The flavors of the teriyaki benefit from resting, making ideal for meal-prepping.