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Grilled Chicken and Scallion Skewers Bento

This is a convenient frozen meal prep recipe that can be eaten immediately after microwaving. The main dish, grilled chicken and scallions, paired with carrot kinpira and scrambled eggs, complements the rice perfectly. It's efficient to make in just one pan and is also budget-friendly. This is a delicious and satisfying dish perfect for busy days.

Steps

In a freezer-safe container, place approximately 180-200g of cooked rice per serving and leave the lid slightly ajar to cool.
🕒 00:55
Cut 1 stalk (80g) of scallions into 3cm pieces.
🕒 01:16
Cut 1 piece (300g) of chicken thigh into bite-sized pieces.
🕒 01:21
Peel and julienne 1 carrot (200g).
🕒 01:30
In a bowl, whisk together 1 tsp potato starch, 1 tsp water, 1 tsp sugar, 1/4 tsp salt, and 1 tbsp mayonnaise.
🕒 01:37
Crack 3 eggs into the whisked mixture and beat well.
🕒 01:46
Heat oil in a frying pan over medium heat. Once warm, pour in the egg mixture.
🕒 01:56
Stir and scramble with chopsticks until the moisture evaporates and the eggs become fluffy, creating scrambled eggs.
🕒 02:10
Transfer the scrambled eggs to a bowl and let them cool.
🕒 02:21
Add oil to the same frying pan over medium heat and stir-fry the julienned carrots.
🕒 02:30
Once the carrots are tender and softened, add 2 tsp soy sauce, 2 tsp mirin (sweet rice wine), and 1 tsp sugar. Stir-fry until the liquid evaporates.
🕒 02:44
Turn off the heat, add 1 tbsp toasted sesame seeds, and mix to complete the carrot kinpira.
🕒 02:56
Remove the carrot kinpira and let it cool.
🕒 03:09
Sprinkle a pinch of salt over the cut chicken thighs. Place them in a plastic bag with 1 tbsp potato starch and shake to coat the chicken evenly. (Key Tip!) Coating with potato starch makes the chicken tender, juicy, and less likely to become tough when frozen.
🕒 03:11
Clean the frying pan, add oil, and heat over medium heat.
🕒 03:22
Once the pan is hot, place the chicken thighs skin-side down and cook until browned.
🕒 03:31
Flip the chicken pieces over.
🕒 03:41
In the empty space of the frying pan, add the cut scallions, cover with a lid, and steam-grill over medium heat for 2 minutes.
🕒 03:47
After steaming, wipe off any excess oil from the pan with a paper towel. (Key Tip!) Cooking the chicken and scallions at different times ensures both are thoroughly cooked, and the scallions get nicely browned for better flavor.
🕒 03:57
Add 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), and 1/2 tsp sugar. Stir to coat the ingredients and cook until the sauce thickens.
🕒 04:05
Once the sauce has reduced and coated everything, the grilled skewers are ready. Let them cool down.
🕒 04:19
Arrange the cooled cooked rice, scrambled eggs, carrot kinpira, and grilled skewers in bento boxes.
🕒 04:31
For added color, include chopped frozen green beans or other green vegetables.
🕒 04:55
Cover with lids and freeze. Consume within 3 weeks for best quality.
🕒 05:15
To eat, slightly offset the lid or cover with plastic wrap and microwave at 600W for 4.5 to 5 minutes.
🕒 05:21