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Asian Stir Fry Bento Recipe

Name: Sakeba Asian Pub & Grills Asian Stir Fry Bento Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs, thinly sliced (or firm tofu, pressed and cubed); 0.5 cups low-sodium soy sauce; 2 tbs oyster sauce (or hoisin for vegetarian); 1 tbs rice vinegar; 1 tsp sesame oil; 1 tbs brown sugar or honey; 1 tsp cornstarch; 2 tbs water (for sauce slurry); 2 cups broccoli florets (bite-size); 1 red bell pepper, thinly sliced; 1 carrot, julienned or thinly sliced; 1 cups sugar snap peas or snow peas; 3 green onions, sliced on bias (reserve some for garnish); 3 cloves fresh garlic, minced; 1 tbs fresh ginger, minced; 2 cups jasmine or short-grain rice, rinsed; 2.5 cups water (for rice); 1 tsp toasted sesame seeds; 0.5 cups pickled ginger or quick-pickled cucumber (optional); 2 tbs vegetable or canola oil; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Sakeba Asian Pub & Grill

Time45m

Serves4

Make Asian Stir Fry Bento Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Stir-Fry Protein & Sauce

1 lb boneless skinless chicken thighs, thinly sliced (or firm tofu, pressed and cubed)

1/2 cups low-sodium soy sauce

2 tbs oyster sauce (or hoisin for vegetarian)

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1 tbs brown sugar or honey

1 tsp Cornstarch

2 tbs water (for sauce slurry)

Vegetables

2 cups broccoli florets (bite-size)

1 red bell pepper, thinly sliced

1 carrot, julienned or thinly sliced

1 cups sugar snap peas or snow peas

3 green onions, sliced on bias (reserve some for garnish)

3 cloves fresh garlic, minced

1 tbs fresh ginger, minced

Rice & Garnish

2 cups jasmine or short-grain rice, rinsed

2 1/2 cups water (for rice)

1 tsp toasted sesame seeds

1/2 cups pickled ginger or quick-pickled cucumber (optional)

2 tbs vegetable or canola oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Rice & Prep

Cook rice

Rinse the rice in a fine-mesh sieve until the water runs clear. Combine rinsed rice and 2.5 cups water in a medium saucepan. Add 1/4 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let steam, covered, 10 minutes. Fluff with a fork and keep covered until plating.

Prep ingredients

While the rice cooks, slice the chicken (or cube pressed tofu), chop vegetables into bite-sized pieces, mince garlic and ginger, and slice green onions. Mix 2 tbs of oil with 1/4 tsp salt and 1/8 tsp black pepper; toss the protein lightly to season.

Sauce & Protein

Make sauce

In a small bowl, whisk together 1/2 cup soy sauce, 2 tbs oyster sauce, 1 tbs rice vinegar, 1 tbs brown sugar, 1 tsp sesame oil. In another bowl dissolve 1 tsp cornstarch into 2 tbs water to make a slurry; set both aside.

Cook protein

Heat a large skillet or wok over high heat until hot. Add 1 tbs oil and swirl. Add the chicken in a single layer (or tofu cubes) and sear without moving for 1-2 minutes until bottom is browned, then stir-fry 2-3 more minutes until cooked through (internal temp for chicken 165°F / 74°C). Remove protein to a plate and tent with foil. If using tofu, cook until golden-brown on all sides.

Vegetables & Finish

Stir-fry vegetables

Return skillet/wok to high heat, add remaining 1 tbs oil. Add minced garlic and ginger and stir 15-20 seconds until fragrant. Add carrots and broccoli and stir-fry 2 minutes. Add bell pepper and snap peas and continue stir-frying 1-2 minutes — vegetables should be bright and crisp-tender.

Combine and thicken

Return cooked protein to the pan with the vegetables. Pour the prepared sauce over everything and stir to combine. Give the cornstarch slurry a quick stir then pour into the pan. Stir constantly 1 minute until sauce thickens and becomes glossy, coating protein and vegetables. Taste and adjust seasoning with up to 1-2 tsp soy sauce or 1/2 tsp sugar if desired.

Finish

Turn off heat and stir in sliced green onions (reserve some for garnish). Sprinkle with toasted sesame seeds. Let the stir-fry rest 1 minute before portioning into bento boxes.

Plating Bento

Divide rice between 4 bento compartments or bowls (about 1/2 cup cooked rice per serving or adjust to preference). Spoon the hot stir-fry alongside the rice. Add pickled ginger or quick-pickled cucumber to one compartment for brightness. Garnish with reserved green onions and extra sesame seeds. Serve immediately or let cool slightly before closing bento boxes for later.