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Teriyaki Chicken Bento

This is a freezer-friendly bento recipe that you can eat right after microwaving. It features tender and juicy chicken thighs simmered in a teriyaki sauce, paired with colorful and hearty side dishes: carrot stir-fry and seasoned bonito pepper. Even when frozen, the chicken remains juicy and tender, making it easy to enjoy a delicious bento on busy days. It's a budget-friendly and convenient option for anyone looking to simplify their bento preparation!

📖Cooking Basics

yaki（ramen）

dry（tantanmen）

Steps

In a freezer-safe container, place cooked rice (approx. 450g total), aiming for 180g to 200g per portion. Cover with the lid placed diagonally to prevent drying, and let it cool slightly.
🕒 00:57
Cut 4 bell peppers (120g) in half lengthwise, remove the stems and seeds, and thinly slice into 3mm strips.
🕒 01:20
Place the thinly sliced bell peppers in a microwave-safe bowl, cover with plastic wrap, and microwave on 600W for 2 minutes.
🕒 01:35
Drain the microwaved bell peppers in a colander, let them cool, and then squeeze out excess water firmly by hand.
🕒 01:43
In a bowl, combine the squeezed bell peppers, 1 pack of Bonito Flakes (Katsuobushi), and 1/2 tsp Dashi Granules. Mix well.
🕒 01:50
Peel and julienne 1 carrot (150g).
🕒 02:05
In a separate bowl, whisk 1 egg with 1 tbsp Mayonnaise.
🕒 02:15
Trim excess fat from 1 chicken thigh (350g) and cut it into 15 bite-sized pieces.
🕒 02:24
Sprinkle a pinch of salt and 1 tbsp Potato Starch onto the chicken pieces. Close the bag and shake to coat the chicken evenly with potato starch. [Key Tip!] Coating with potato starch will keep the chicken tender and juicy even after freezing.
🕒 03:32
Heat oil in a frying pan over medium heat and stir-fry the julienned carrots until softened.
🕒 02:42
Once the carrots are softened, push them to the side of the pan. Pour the whisked egg into the cleared space and scramble it to make scrambled eggs.
🕒 02:54
Once the scrambled eggs are cooked, mix them with the carrots.
🕒 03:04
Add 1 tsp Soy Sauce and 1/2 tsp Sugar to the mixture and stir-fry to combine.
🕒 03:11
Transfer the cooked carrot and egg mixture to a bowl.
🕒 03:21
Clean the frying pan, add oil, and heat over medium heat.
🕒 03:44
Place the potato starch-coated chicken pieces, skin-side down, into the heated pan and sear until golden brown.
🕒 03:54
Flip the chicken pieces, reduce heat to low-medium, cover with a lid, and steam for 2 minutes.
🕒 04:05
After steaming, wipe away excess oil from the pan with a paper towel.
🕒 04:23
Add [A] 1 tbsp Mirin (Sweet Rice Wine), [A] 1 tbsp Soy Sauce, and [A] 1/2 tbsp Sugar to the pan. Cook over medium to low-medium heat, reducing the sauce until it coats the chicken. [Key Tip!] The sauce will adhere well to the potato starch-coated chicken, making it a perfect match for rice.
🕒 04:31
Once the sauce has thickened and coated the chicken, turn off the heat.
🕒 04:47
In the container with cooled rice, place the seasoned bonito pepper and carrot stir-fry on one half.
🕒 04:54
Arrange the teriyaki chicken pieces on the other half.
🕒 05:06
Sprinkle a little Toasted Sesame Seeds over the teriyaki chicken.
🕒 05:14
For best quality, consume within 3 weeks when stored frozen.
🕒 05:20
When reheating, place the lid diagonally (if it's heat-resistant) or cover with plastic wrap. Microwave on 600W for 4 to 4.5 minutes.
🕒 05:36