Chicken Teri Bento Recipe

Prep chicken

Trim excess fat from chicken thighs and pat dry with paper towels. Lightly season both sides with 1 tsp salt and 1 tsp black pepper.

Make teriyaki sauce

In a small bowl combine 1/4 cup soy sauce, 2 tbs mirin, 1 tbs sake (or extra mirin), 2 tbs sugar, 1 tsp minced garlic and 1 tsp grated ginger. Stir until sugar dissolves.

Sear chicken

Heat 1 tbs vegetable oil in a medium nonstick skillet over medium-high heat. When oil is shimmering, add chicken thighs skin-side down (if any) or presentation side down. Cook 4-5 minutes without moving until well browned. Flip and cook another 3-4 minutes until golden and mostly cooked through.

Glaze chicken

Reduce heat to medium-low. Pour teriyaki sauce into the pan. Let simmer, spooning sauce over chicken, until sauce reduces and thickens, about 3-5 minutes. If you prefer a thicker glossy glaze, mix 1 tsp cornstarch with 1 tbs water to make a slurry and stir into the simmering sauce; cook 1 minute until glossy. Turn chicken to coat and cook until internal temperature reaches 165°F (74°C).

Rest and slice

Transfer chicken to a cutting board and let rest 3 minutes. Slice into 1/2-inch strips. Spoon remaining sauce over slices and garnish with 1 tsp sesame seeds and 1 tbs thinly sliced green onion.

Heat 1 tsp vegetable oil in a small nonstick skillet over medium heat. Arrange 3 gyoza in the pan flat-side down and cook 1-2 minutes until bottoms are golden.

Once bottoms are browned, carefully add 3 tbs water to the pan and immediately cover with a lid to steam. Reduce heat to medium-low and steam about 3-5 minutes until wrappers become translucent and filling is cooked through (if frozen, steam ~6-7 minutes).

Remove lid and continue cooking 30-60 seconds to re-crisp bottoms. Transfer to paper towel briefly to drain excess oil. Serve with dipping sauce: mix 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil and 1 tsp chili oil (optional) or use 2 tbs ready-made ginger-soy sauce.

Combine 2 cups mixed salad greens, 1/4 cucumber thinly sliced, 4 halved cherry tomatoes and 1 tbs julienned carrot in a small bowl.

Drizzle 2 tbs sesame or goma dressing just before packing and toss gently to coat. Sprinkle 1 tsp toasted sesame seeds on top.

Season rice

If your sushi rice is not seasoned, stir together 1 tbs rice vinegar and 1 tsp sugar until dissolved, then gently fold into 1 cup cooked sushi rice. Let rice cool to lukewarm.

Assemble roll

Place a half nori sheet shiny-side down on a bamboo mat covered with plastic wrap. With wet hands, evenly spread the seasoned rice over the nori, leaving a 1/2-inch strip at the top edge. Sprinkle 1 tsp toasted sesame seeds across the rice (optional). Flip the nori so rice faces down.

On the nori, across the center, place 2 tbs shredded imitation crab mixed with 1 tsp mayonnaise, 1 tbs julienned cucumber and 1/4 sliced avocado. Use the mat to roll tightly into a cylinder, sealing the top edge with a little water.

Using a sharp wet knife, cut the roll into 4 even pieces. Arrange in the bento and serve with 1 tsp pickled ginger and optional 1/4 tsp wasabi.

Place 1 cup steamed white rice into the bento compartment. Sprinkle 1 tsp furikake or sesame seeds on top for flavor and presentation.

Arrange components in the bento box: portion the sliced chicken teriyaki (about half of cooked chicken, or enough for one serving) next to 1 cup steamed rice. Place 3 gyoza in one compartment, the salad in another, and the 4-piece California roll pieces in their own section. Drizzle any remaining teriyaki sauce over chicken and rice as desired. Include dipping sauce container for gyoza and pickled ginger/wasabi for sushi.